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Peppercorn Steaks with Bourbon
Sauce
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Makes 6 Servings
Found in a magazine. Serve with the
Double-Baked Potatoes, steamed
broccoli and Cabernet Sauvignon.
Ingredients
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4 teaspoons four-peppercorn
spike mix or whole black peppercorns |
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6 6- to 8-ounce beef tenderloin
steaks |
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1 tablespoon vegetable oil |
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⅔ cup bourbon |
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6 tablespoons (¾ stick)
chilled unsalted butter, cut into pieces |
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¼ cup finely chopped shallots |
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⅔ cup beef stock or canned
beef broth |
Directions
- 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 steak and cook to desired doneness, about 3-4 minutes per side for
medium-rare
- 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.
- 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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