Cajun Peppercorn Sauce

In the same pan that you browned the steak, deglaze with the bourbon over medium heat, scraping up any brown bits in the pan. When the bourbon has reduced a bit, melt the butter, then stir in the beef broth and cream. Add the crushed peppercorns plus the Cajun mix (cayenne pepper, chili powder, garlic powder, black pepper, white pepper, onion powder, smoked paprika, ground cumin) and bring to a gentle simmer, stirring occasionally, until thickened to your liking.