Peppered Steak Fillets With Creamy Bourbo Sauce

• 4 beef steak fillets (I am guessing mine were about 250g a piece so whatever weight you prefer, just note that cooking tim)
• 2 teaspoons cracked black pepper
• olive oil
• 6 shallots, sliced thinly
• 2 garlic cloves, crushed
• 80 ml Bourbon
• 60 ml water
• 2 12 teaspoons beef stock granules (depending on brand you use)
• 3 teaspoons French mustard (not quite as strong as a Dijon)
• 300 ml cream
• 1 -2 teaspoon cornflour (depending on how thick you like your sauce)

1. Rub beef all over with pepper.
2. Heat some olive oil in a pan, sear beef a couple of minutes on each side, cook for a further 5 Min's a side.
3. If cooking an average size steak this will be a medium rare-medium.
4. Cook less for thinner steaks.
5. If your steaks are really thick like mine I cooked in the oven an additional 15 Min's for medium rare.
6. Just judge cooking time according to your personal taste and how you like your meat done.
7. Sauce.
8. Heat a little more olive oil in a pan and cook shallots and garlic, stirring, until shallots soften.
9. Add bourbon, stir, add water, stock, mustard, cream, bring to the boil.
10. Reduce heat, mix a little water with the cornflour and add to sauce, stir until mixture thickens, serve sauce over steak.

guessing mine, cracked black pepper, olive oil, shallots, garlic, bourbon, water, beef stock granules, cream, cornflour

Taken from www.food.com/recipe/peppered-steak-fillets-with-creamy-bourbo-sauce-304083 (may not work)