A DIFFERENT STEAK AU POIVRE

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

Cut steak into 4 equal portions, and press the peppercorns evenly into both sides.

Heat 1 1/2 tbsp butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees) or to desired doneness, turning once. Remove to a warm platter.

Add the shallots to the skillet; cook 2 minutes, stirring frequently.

Stir in the pepper sauce. Add the gin; carefully ignite with a match.

When flames die out, remove from the heat, swirl in remaining butter until melted and pour the sauce over the steaks.

Serving suggestions: Steamed fresh baby carrots and sugar snap peas.

Servings: 4
Source: Beef Industry Council