One hour prior to cooking, coat the steaks with oil and season liberally with the peppercorn mixture and salt. Grill or saute over high heat to your desired doneness, approximately 4 minutes on each side for medium rare.
For the sauce: Sweat the shallots and garlic in the butter in a heavy-bottomed saucepan on medium heat. Add the whiskey and reduce by half. Add the stock and cream and simmer for 5 minutes. Season, to taste, with salt and pepper.
2001, Joey Altman, All Rights Reserved
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