5 teaspoons whole peppercorns
4 rib-eye steaks (6 oz. each)
3 tablespoons vegetable oil
3 teaspoons butter
2 tablespoons chopped green onion
1/2 cup dry white wine or chicken broth
1/2 cup whipping cream
Crush peppercorns with a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking
Add steaks to skillet. Cook for 3 minutes per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet.
Add 2 teaspoons butter and green onions to skillet. Saute green onions over medium heat until tender, about 4 minutes.
Add broth. Simmer over low heat, stirring frequently, for about 5 minutes or until liquid is absorbed.
Stir whipping cream into skillet. Simmer, stirring continually, with a wire whisk for 1 minute. Add remaining butter, whisk until melted. Pour sauce over steaks.
Number of servings: 4