| Cuisine: French | Type: Main Course | Serves: 6 |
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Source:
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Bon Appetit, March 2002 |
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Attributes:
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Book, Quick and Easy |
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Comments:
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For the two of us, we cook one good-sized thick-cut tenderloin stead or New York strip steak and cut the sauce in half. |
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Serving Suggestions:
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Serve with Double-Baked Potatoes with Mushroom and Cheese, and steamed broccoli. Best with a good Cabernet Savignon. |
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Ingredients:
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4 tsp. four-peppercorn spice mix or whole black peppercorns Six 6 to 8 oz. beef tenderloin steaks 1 tbs. vegetable oil 2/3 cup bourbon 6 tbs. (3/4 stick) unsalted butter, cut into pieces 1/4 cup finely chopped shallots 2/3 cup beef stock or canned beef broth |
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Instructions:
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1. Coarsely crush peppercorns in a mortar with pestle. Season steaks generously 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. (It takes longer for thicker steaks, of course.) 2. Meanwhile, heat bourbon in a heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with a match. Let burn 30 seconds, then cover to extinguish flame. 3. Transfer steaks to plates; tent with foil to keep warm. 4. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, you want this to really reduce, almost to a syrup. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve. |
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2003-01-18