Steak Au Poivre

2 lb. Sirloin Steak
Butter
Coarsely cracked Black Pepper
3 Shallots (chopped)
4 Garlic cloves (minced)
Olive Oil
1/2 cup Bourbon
2 tbsp. Dijon Mustard
1 cup Half & Half

Season steak with pepper and place in a hot skillet with butter and olive oil. Fry quickly until seared on both sides (medium rare).  Place steak on platter to rest. Using the same pan add 1 tbsp. butter, shallots, garlic and Dijon mustard. Cook until shallots are soft.  Add bourbon and half & half. Heat until sauce thickens slightly. Cut meat into thin strips, place over cooked pasta and top with sauce.