Pink Pepper-Crusted Filet Mignon | Rodney Strong Sonoma County

Ingredients

• 4 beef tenderloin steaks – 1 ½” thick
• Kosher Salt
• 1 teaspoon coarsely ground black peppercorns
• 1 tablespoon coarsely ground pink peppercorns
• 1 tablespoon safflower oil
• 2 tablespoons butter
• 1 shallot, finely minced
• 1 – 2” piece of fresh thyme
• 1 ½ cups chicken stock
• 1 tablespoon bourbon
• 2 teaspoons sherry vinegar
• ¼ cup heavy cream