Peppercorn Steaks with Bourbon Sauce

Ingredients

• 36 ounce beef tenderloin steaks 
• 0.7 cup bourbon 
• 0.7 cup beef broth canned
• 0.3 cup shallots finely chopped
• 4 teaspoons peppercorns whole black
• 6 tablespoons butter unsalted chilled cut into pieces ()
• 1 tablespoon vegetable oil 

Equipment

• frying pan
• sauce pan
• whisk
• aluminum foil
• mortar and pestle

Directions

1. Coarsely crush peppercorns in mortar with pestle. Season steaks with salt.
2. Sprinkle peppercorns over both sides of steaks, pressing to adhere.
3. Heat oil in heavy large skillet over medium-high heat.
4. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
5. Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm.
6. Remove from heat; carefully ignite with match.
7. Let burn 30 seconds, then cover to extinguish flame.
8. Transfer steaks to plates; tent with foil to keep warm.
9. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes.
10. Add stock and bourbon; boil until reduced by half, about 3 minutes.
11. Remove from heat.
12. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.