Hanger Steaks with Bourbon and Green Peppercorn Sauce

Ingredients

• 1 cup(s) beef or veal demiglace
• 2 tablespoon(s) extra-virgin olive oil
• 1 tablespoon(s) drained brined green peppercorns
• 0.25 cup(s) bourbon
• 1 large shallot
• 2 tablespoon(s) plus 1 teaspoon unsalted butter
• Salt and freshly ground black pepper
• + 1 more ingredients
• • 4 1/2-pound hanger steaks

Preheat the oven to 300°. In a skillet, heat the oil. Season the steaks with salt and pepper and add to the skillet. Cook over high heat, turning, until browned all over, 20 minutes. Transfer the steaks to a baking sheet and roast for 10 minutes, until an instant-read thermometer inserted in the ...

View full recipe at Food & Wine