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salt and pepper
Place the beef stock in a saucepan. Cook over high heat, stirring regularly, until reduced by half. Set aside and keep warm.
In a large skillet, melt the butter in the olive oil. Season the meat with salt and pepper on both sides, and cook until browned, about 2 to 3 minutes per side. Transfer to a plate and tent with foil.
Reduce the heat to medium. Add the scallion and garlic to the skillet, and cook, stirring, until fragrant, about 1 minute. Remove from the heat, add the whiskey, and carefully ignite with a long match to flambé.
When the flames have died down, return the pan to a low heat. Add the cayenne, mustard, and reduced stock, and cook until syrupy, about 1 to 2 minutes. Stir in the hot sauce, and season the sauce to taste with salt, pepper, and cayenne.
Add the steak back to the pan, and coat with the sauce. Cook until just heated through, about 1 minute. Transfer to plates and serve.
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