Peppercorn Steaks with Bourbon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with the Double-baked Potatoes and steamed broccoli. What to drink: Cabernet Sauvignon. Have angel food cake with sliced strawberries for dessert. Ingredients:
4 teaspoons four-peppercorn spice mix or whole black peppercorns |
6 6- to 8-ounce beef tenderloin steaks |
1 tablespoon vegetable oil |
2/3 cup bourbon |
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces |
1/4 cup finely chopped shallots |
2/3 cup beef stock or canned beef broth |
Directions:
1. Coarsely crush peppercorns in mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
2. Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
3. Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.
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