Pepper Steak

2 california chiles
1 poblano
1 jalepeno
¼ beef stock
½ cream
¼ c bourbon
Roast chilies in the oven at 450 until blackened. Rotate every few minutes. Place them in a bowl covered with plastic wrap and let sit for 5 minutes. Peel skin off and remove seeds from chilies. Slice into thin strips. Bring beef stock, cream, and bourbon to a boil in a sauce pan. Cook and reduce for 2-3 minutes. Season with S&P, add chilies, and pour sauce over your favorite grilled steak.