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1
Rub the steaks with the pepper.
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2
(The chef recommends coarsely ground versus cracked pepper so that it is less hot and spicy but I've used cracked pepper-in fact more than the recipe calls for-it's your call).
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3
Put the steaks in a shallow dish and pour 1/4 cup of the bourbon on them.
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4
Cover with plastic and let sit at room temp for 1-2 hours.
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5
Put the mushrooms in a small bowl, pour the boiling water over them and let them sit for 20 minutes.
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6
Preheat the oven to 225 degrees.
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7
Remove the mushrooms but save the liquid.
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8
Rinse the mushrooms well, cut off any tough bits and discard.
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9
Finely chop the mushrooms.
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10
Strain the liquid through a sieve lined with cheesecloth and save 1/2 cup of it.
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11
In a large heavy skillet, heat the oil and butter over high heat until just beginning to glisten.
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12
Add steaks and cook until browned, about 2 minutes a side.
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13
Remove from heat and add the other 1/4 cup of bourbon.
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14
Stand back, ignite with a long match, then shake the pan until the flames die down.
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15
Transfer the filets to a heatproof platter and cook in the oven until done, about 15 min.
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16
for medium.
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17
Add the garlic and shallots to pan and cook over moderate heat, covered, until soft (about 6-8 min.).
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18
Increase the heat to high, add the 1/2 cup of reserved liquid.
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19
Cook, stirring constantly, until syrupy, about 2 min.
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20
Sir in the cream and cook until slightly reduced, 2-3 min.
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21
Stir in the reserved mushrooms, reduce heat to low, and cook 2 more min.
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22
Season with salt to taste.
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23
Transfer steaks to warmed plates.
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24
Stir any juices from the meat into the sauce and spoon over the steaks.
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25
Serve immediately.
