Peppered Beefsteaks With Jack Daniel'S Sauce

• 2 T minced shallot
• 1 T red wine vinegar
• 3 1/2 t cracked peppercorns
• 2 c beef stock
• 1 c chicken stock
• 2 8 oz. beef tenderloin steaks
• 1/2 t dried thyme, crumbled
• 1/2 t dried rosemary, crumbled
• 1/2 t dried marjoram, crumbled
• 1/4 c olive oil
• 1 T Jack Daniel's or other whiskey

1. Boil shallot, vinegar and 1 1/2 t peppercorns in heavy medium saucepan until almost no liquid remains in pan, about one minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes. (Sauce can be prepared 1 day ahead. Cover and refrigerate.)
2. Place steaks in baking dish. Rub remaining 2 t peppercorns and herbs onto both sides of steaks. Pour oil over; turn to coat. Cover and let stand 1 hour at room temperature.
3. Remove meat from marinade. Heat heavy large skillet over medium high heat. Add steaks and brown on both sides. Reduce heat to medium and cook to desired doneness, about 3 minutes per side for rare. Transfer steaks to plates. Add sauce to skillet and bring to boil. Mix in Jack Daniel's. Spoon sauce over steaks and serve.

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Taken from www.epicurious.com/recipes/member/views/peppered-beefsteaks-with-jack-daniels-sauce-1268031 (may not work)