Peppercorn Steaks

Ingredients:
5 tsp. whole peppercorns
4 rib-eye steaks (6 oz. each)
3 Tbsp. vegetable oil
3 tsp. butter
2 Tbsp. chopped green onion
1/2 c. dry white wine or chicken broth
1/2 c. whipping cream

Directions:
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 medium. Remove steaks to a serving platter; keep warm.

Drain fat from skillet. Add 2 tsp. butter and green onions to skillet.  Saute green onions over medium heat until tender, about 4 min. 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 min. Add remaining butter, whisk until melted. Pour sauce over steaks. Serve immediately.

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