Preheat ove to 375 degrees F. Have all ingredients at room temperature. Sprinkle steaks with black pepper and salt. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about three minutes per side. Remove steaks from pan and place on a rack set in roasting pan; place in oven for 20 minutes for medium rare-medium. DO NOT OVER COOK! THIS RECIPE DOES NOT CALL FOR WELL DONE!.
While steaks are roasting, saute shallots in saute pan with steak drippings and butter. When shallots are translucent, add stock to pan and whisk. Reduce liquid for 3 to 4 minutes over medium high heat. Add brandy, cream and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, enough to just coat the back of a spoon; (5-8 minutes). Lower heat to just below a simmer.
Place steaks on plates. Whisk pan drippings into sauce and top steaks. Serve immediately. I have served this dish with twice baked potatoes, dutchess potatoes, puffed potatoes and a green vegetable.