Peppered Beefsteaks With Jack Daniels Sauce

• 2 tablespoons minced shallots
• 1 tablespoon red wine vinegar
• 3 1/2 teaspoons cracked black pepper
• 2 cups beef stock or unsalted beef broth
• 1 cup chicken stock or canned low salt broth
• 2 8 ounce beef tenderloin steaks
• 1/2 teaspoon dried thyme, crumbled
• 1/2 teaspoon dried rosemary, crumbled
• 1/2 teaspoon dried marjoram, crumbled
• 1/4 cup olive oil
• 1 tablespoon Jack Daniels or other whiskey

1. Boil shallot, vinegar and 1 1/2 teaspoons pepper in heavy saucepan until almost no liquid remains in pan, about 1 minute. Add both stocks and boil until reduced to 1/2 cup, about 20 minutes.
2. Place steaks in baking dish, rub remaining 2 teaspoons of pepper and herbs onto both sides of steaks. 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 Daniels. Spoon sauce over steaks and serve.

shallots, red wine vinegar, cracked black pepper, beef stock, chicken stock, tenderloin, thyme, rosemary, marjoram, olive oil, daniels

Taken from www.epicurious.com/recipes/member/views/peppered-beefsteaks-with-jack-daniels-sauce-50093366 (may not work)