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Peppercorn Steaks with Bourbon Sauce
- 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 beef stock or canned beef broth
Directions:View on Bon Appetit
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