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

To make sauce, in a saucepan, saute shallots and mushrooms in 2 tablespoons butter until golden brown. Add stock, wine, 1/2 cup of Jack Daniels, 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 of peppercorns, 5 tablespoons Jack Daniels and lemon juice to taste; keep warm.

Saute buffalo steaks in butter until medium-rare, 2 to 3 minutes per side. Do not over cook. Arrange one steak per plate and top with sauce.

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