We have a tradition in our family that we have dinner together on Valentine’s Day. We usually have fancier fare and we decorate for the occasion. Each person receives a gift on his/her chair and we go around the table listing things we love about each other. One of my favorite Valentine’s Dinner was this Peppercorn Steak.
4 tsp. four-peppercorn spice mix or whole black peppercorns
6 (6-8 oz.) beef tenderloin steaks
1 Tbsp. vegetable oil
2/3 cup bourbon (I used Beefeater)
Have all of this ready to go quickly:
6 Tbsp. chilled unsalted butter, cut into pieces
¼ cup finely chopped shallots
2/3 cup beef broth or stock
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 Tbsp. butter and shallots to drippings in skillet; sauté 2 minutes. Add broth and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 Tbsp. butter, 1 Tbsp. at a time, whisking just until melted. Spoon sauce over steaks and serve. Serves 6.
Comments