Steak au Poivre

• 1 lb. boneless top sirloin steak, cut 1-inch thick
• 2 tbsp. black peppercorns, crushed
• 3 tbsp. butter. divided
• 1/4 cup shallots, minced
• 1/2 tsp. hot pepper sauce
• 3 tbsp. gin

1. Cut steak into 4 equal portions, and press the peppercorns evenly into both sides.
2. Heat 1-1/2 tbsp.
3. butter in a large skillet over medium heat until bubbly.
4. Cook steaks 10 to 12 minutes for rare (140F) or to desired doneness, turning once.
5. Remove to a warm platter.
6. Add the shallots to the skillet; cook 2 minutes, stirring frequently.
7. Stir in the pepper sauce.
8. Add the gin; carefully ignite with a match.
9. When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks.

black peppercorns, butter, shallots, hot pepper sauce, gin

Taken from www.foodgeeks.com/recipes/9834 (may not work)