Hanger Steaks With Bourbon And Green Peppercorn Sauce

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2 tablespoons extra-virgin olive oil

Three 1 1/2-pound hanger steaks

Salt and freshly ground black pepper

2 tablespoons plus 1 teaspoon unsalted butter

1 large shallot, finely chopped

1/4 cup bourbon

1 cup beef or veal demiglace (see Note)

1 tablespoon drained brined green peppercorns, coarsely chopped

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