2 to 3 Tbsp black peppercorns
4 rib-eye steaks, 1-inch thick
4 Tbsp butter
salt to taste
1/4 cup bourbon
1 cup cream
1/4 pound mushrooms, quartered
Crush the peppercorns and press evenly into both sides of the steaks. Cover and refrigerate for several hours.
Heat butter in a heavy skillet; add steaks and fry about 3 minutes. Turn, salt and fry 3 minutes. Discard excess fat from skillet; pour bourbon over the steaks and flame.
Remove steaks, add the cream and mushrooms and cook approximately 3 minutes, stirring to dissolve and incorporate pan drippings.
Pour over steaks and serve.
Serves 4.
