Title: A Different Steak Au Poivre
Categories: Beef Main
Yield: 4 Servings

1	lb	Top sirloin steak; cut 1" thick, boneless
2	tb	Black peppercorns; crushed
3	tb	Butter; or margarine; divided
1/4	c	Shallots; or onion, minced
1/2	ts	Hot pepper sauce
3	tb	Gin

Cut steak into 4 equal portions, and press the peppercorns evenly into both sides. Heat 1 1/2 tb. 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.

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