Peppercorn seared Beef Tenderloin in a bourbon sauce

Impress your dinner mates with an easy full flavoured filet of beef tenderloin dish!

Ingredients
4 teaspoons four-peppercorn spice mix
or whole black peppercorns
6 6- to 8-ounce beef tenderloin steaks
1 tablespoon vegetable oil
2/3cup bourbon
3/4 stick chilled unsalted butter, cut into pieces
1/4 cup finely chopped shallots
2/3 cup homemade beef stock or canned beef broth
Coarsely crush peppercorns in mortar with pestle.

Directions
Process:
Season steaks with salt, press peppercorns onto both sides of steaks.
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.

Heat bourbon in heavy small saucepan over medium heat until warm.
Remove from heat; carefully ignite with match to burn off alcohol.
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; sauté 2-3 minutes.
Add stock and bourbon; boil until reduced by half,
Remove from heat. Add remaining 5 tablespoons butter,
1 tablespoon at a time, whisking just until melted.
Spoon rich, slightly sweet sauce over steaks and serve.

Compliment with roasted garlic mash potato and grilled asparagus.
Serve a full-bodied Cabernet Sauvignon.
Finish with a Belgian waffle, fresh berries and whipped cream.

NOI
888 Erie St.
Windsor, ON
N9E3E3
519-252-8004
www.noirestaurant.com