Peppercorn Steaks with Bourbon Sauce

1. 1

   Coarsely crush peppercorns in mortar with pestle.

2. 2

   Season steaks with salt.

3. 3

   Sprinkle peppercorns over both sides of steaks, pressing to adhere.

4. 4

   Heat oil in heavy large skillet over medium-high heat.

5. 5

   Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.

6. 6

   Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm.

7. 7

   Remove from heat; carefully ignite with match.

8. 8

   Let burn 30 seconds, then cover to extinguish flame.

9. 9

   Transfer steaks to plates; tent with foil to keep warm.

10. 10

    Add 1 tablespoon butter and shallots to drippings in skillet; saute 2 minutes.

11. 11

    Add stock and bourbon; boil until reduced by half, about 3 minutes.

12. 12

    Remove from heat.

13. 13

    Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted.

14. 14

    Spoon sauce over steaks and serve.

* Per serving · 4 servings · Values may vary.