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Preparation time: 20 minutes
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1.
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Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1 1/2 tb. butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter.
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2.
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Add the shallots to the skillet; cook 2 minutes, stirring frequently. Stir in the pepper sauce. Add the gin; carefully ignite with a match. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks.
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3.
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Serving suggestions: Steamed fresh baby carrots and sugar snap peas. (If Denise is coming to dinner, skip the peas!)
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Source: Beef Industry Council
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