4 shell of fillet steaks
3 tbsp. coarsely crushed peppercorns
3 tbsp. butter
4 tbsp. bourbon
1 tsp. salt
1 tbsp. oil

Heat oven to 225 degrees and warm an oven proof platter. Rub the steaks with salt. Sprinkle with peppercorns and use a meat pounder. Pound pepper into steak, turn meat over and repeat. Heat the butter and oil in heavy skillet and saute steaks about 4 minutes on each side. Transfer to warm platter. Add the bourbon and 2 teaspoons water to skillet and cook rapidly, stirring and scraping to incorporate the bits of meat and fat in pan. Boil down one minute. Spoon sauce over steaks.