Perfect for a special occasion, these New York steaks get the royal treatment with a rich and creamy sauce made with tomato, spicy green peppercorns and velvety bourbon. 

Preparation

Dry meat with a paper towel and season with salt and pepper. Sear to desired temperature; about 3–4 minutes on each side will yield a medium-rare steak. When done, let rest for 10 minutes before serving.

Add the tomato paste and peppercorns to the pan that was used to cook the steak. Cook on medium heat, scraping with a spatula until the paste begins to brown. Deglaze the pan with bourbon and reduce by half. Add the beef stock and bring to a simmer. Simmer for 1 minute and add the cream. Return to a simmer, add the butter and whisk until incorporated. Serve with the steak immediately.