PEPPERCORN STEAKS WITHBOURBON SAUCE

6 SERVINGS
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 pesde. 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;  
saute 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.