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Peppercorn Steaks with Bourbon Sauce

Peppercorn Steaks with Bourbon Sauce

Serve with the Double-baked Potatoes and steamed broccoli. What to drink: Cabernet Sauvignon. Have angel food cake with sliced strawberries for dessert.

Active Ingredients: 6 6- to 8-ounce beef tenderloin steaks,2/ 3 cup bourbon,2/ 3 cup beef stock or canned beef broth,1/ 4 cup carefully sliced shallots,4 teaspoons four-peppercorn spice mix or whole black peppercorns,6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces,1 tablespoon vegetable oil

Guidelines: 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 big skillet over medium-high heat. Add steaks and cook to wanted doneness, about 3 minutes per side for medium-rare., On the other hand, heat bourbon in heavy little saucepan over medium heat till warm. Eliminate from heat; carefully fire up 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 frying pan; sauté 2 minutes. Add stock and bourbon; boil till lowered by half, about 3 minutes. Eliminate from heat. Include staying 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.

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