A Different Steak Au Poivre

• 1 pound beef, sirloin tip top sirloin steak, cut 1 inch thick, boneless
• 2 tablespoon black peppercorns crushed
• 3 tablespoon butter or margarine
• 1/4 cup shallots or onion, minced
• 2 teaspoon red hot pepper sauce
• 3 tablespoon gin

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

beef, black, butter, shallots, red hot pepper sauce, gin

Taken from recipeland.com/recipe/v/a-different-steak-au-poivre-7 (may not work)