Ingredients
4
tsp whole black peppercorns
6 8 oz beef tenderloin steaks
1 T vegetable oil
2/3 cup bourbon
3/4 stick chilled unsalted butter, cut into pieces
1/4 cup finely chopped shallots
2/3 cup beef stock
Directions
1.
Crush the peppercorns in a mortar.
Sprinkle with the steaks with Kosher salt
Sprinkle the crushed peppercorns on the steaks, pressing to adhere. Heat the vegetable oil in heavy large skillet over medium-high heat.
Add the steaks and cook 3 minutes per side.
Heat the 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, this will lower the alcohol content.
Transfer steaks to plates; tent with foil to keep warm.
Add 1 tablespoon butter and shallots to the drippings in the skillet; sautee 2 minutes.
Add the 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.
New-York Restaurants
