Buffalo Steaks with Jack Daniels Sauce

Serves 6

• 6 boneless buffalo loin steaks (10 ounces each)
• Salt and freshly ground white pepper to taste
• ¼ cup minced shallots or green onion
• ½ cup sliced fresh mushrooms
• 4 tablespoons unsalted butter, at room temperature
• 2 cups beef stock
• ¾ cup dry white wine
• 2 tablespoons green peppercorns, lightly crushed
• ½ cup plus 5 tablespoons Jack Daniels or other high-quality bourbon
• ½ cup heavy cream (optional)
• Salt and freshly ground white pepper
• Drops of fresh lemon juice

1. Season buffalo steaks with salt and pepper to taste and let them rest for 1 hour at room temperature.

2. Make Sauce: in a saucepan, sauté shallots and mushrooms in 2 tablespoons butter until golden brown. Add stock, wine, ½ cup bourbon, 1 tablespoon of the peppercorns; reduce over medium heat by half. Add cream and reduce to a light sauce consistency. Whisk in remaining 2 tablespoons butter little by little. Add remaining 1 tablespoon peppercorns, 5 tablespoons bourbon, and lemon juice to taste, keep warm.

3. Sauté buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Serve with sauce.