No real recipe - just salt the steaks, ( use either beef tenderloin or New York Strip steaks) and rub with fresh garlic, and, coat with lots of coarse black pepper.
Soak a tablespoon or two of green peppercorns in hot chicken or beef broth (1/8 cup)
NOTE: Soak peppercorns in wine or brandy instead of broth. Sometimes I use Armagnac.
Heat a cast iron pan, until HOT, add a little olive oil and butter, and brown steaks on both sides. (We like our beef on the rare side so this doesn't take long).
Remove steaks, set aside, loosely tented with foil, and make the sauce.
Saute finely chopped shallots and minced garlic until softened (about one minute) add the green peppercorns and broth. Simmer until almost evaporated and add a cup of heavy cream. Adjust seasoning, and simmer until sauce thickens.
Place the steaks back in the pan and coat with sauce.