- 4 teaspoons four-peppercorn spice mix or whole black peppercorns
- 6 6- to 8-ounce beef tenderloin steaks
- 1 tablespoon vegetable oil
- 2/3 cup bourbon
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- 1/4 cup finely chopped shallots
- 2/3 cup beef stock or canned beef broth
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 steaks and cook to desired doneness, about 3 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.