Neva’s Quick Peppercorn Steak

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.