Steak with Green Peppercorns

This dish is similar to the entrecôte à la bordelaise described, except that port is used instead of red wine, cream instead of butter is used to thicken the sauce, and the sauce is flavored with green peppercorns. Green peppercorns come from the same plant that produces white and black peppercorns. But instead of being picked when ripe or nearly ripe and then dried, green peppercorns are picked before they ripen and are packed in brine or sometimes freeze