1 tablespoon olive oil

1 pound lean, boneless sirloin, 1 inch thick

1/8 teaspoon black pepper

1/2 cup dark raisins

2 shallots, peeled and minced

1/2 cup bourbon or orange juice

1/2 cup beef broth

1 teaspoon cornstarch

2 tablespoons water

1 teaspoon dried tarragon

1 tablespoon olive oil

In a large nonstick skillet, heat 1 tablespoon of oil over high heat. Sprinkle steak with pepper. Add steak to skillet; cook, turning once, until browned, about 10 to 12 minutes. Place steak on a plate; cover with foil to keep warm. Add remaining oil to skillet. Stir in raisins and shallots. Cook, stirring constantly, until shallots are tender, about 1 to 2 minutes. Add bourbon and broth; cook about 5 minutes. In a small bowl, combine cornstarch and water; mix well. Add cornstarch mixture to skillet, Cook, stirring constantly, until the sauce thickens slightly. Stir in tarragon. Slice steak crosswise against the grain. Arrange slices on a serving platter; spoon sauce over steak . Serve. Yield: 4 servings.