Ingredients

• 4 tsp mixed or black peppercorns
• 6 6 to 8 oz beef tenderloin steaks
• 1 tbs vegetable oil
• 2/3 cup bourbon
• 6 tbs chilled unsalted butter
• 1/4 cup chopped shallots
• 2/3 cup beef stock

Directions

1. Crush peppercorns with mortar and pestle. Season steaks with salk, sprinkle peppercorns over, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired donness, 3 mins per side for medium rare.

2. Meanwhile, heat bourbon in a heavy small saucepan until warm. REmove from heat, and carefully ignite. Burn for 30 seconds, then cover to extinguish flame.

3. Transfer steaks to a plate, and tent to keep warm. Att 1 tbs butter and shallots to drippings in skillet, saute 2 minutes. Add stock and bourbon, boil until reduced by half. REmove from heat, ans whisk in remaining butter, 1 tbs at a time. Spoon over steaks and serve

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