Recipe(tried): A Different Steak au Poivre (using hot pepper sauce and gin)

A DIFFERENT STEAK AU POIVRE

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

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

Heat 1 1/2 tablespoons butter in a large skillet over medium heat until bubbly. Cook steaks 10 to 12 minutes for rare (140 degrees F) 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 1 1/2 tablespoons butter until melted and pour the sauce over the steaks.

SERVING SUGGESTIONS:
Steamed fresh baby carrots and sugar snap peas.

Makes 4 servings
Source: Barb Day