4 14- to 16-ounce New York strip steaks (each about 1 to 1 1/4 inches thick)
3 tablespoons black peppercorns, cracked with mallet
2 teaspoons coarse kosher salt

1/2 cup plus 2 tablespoons (1 1/4 sticks) butter
4 teaspoons Worcestershire sauce
1 1/2 teaspoons balsamic vinegar
1 pound portobello mushrooms, cut into 1/3-inch-thick slices
pepper, crusted, beefs

6 ounces fresh red or green hot chiles such as cayenne, serrano, or Thai
1 1/2 cups distilled white vinegar
1/4 teaspoon salt
a pinch ground cayenne
pepper, vinegar,

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

peppercorn, beefs, bourbon