Steak with Green Peppercorn Sauce

Any good cut of steak, such as beef tenderloin (filet), sirloin strip, or rib steak, can be lightly cooked in a straight-sided sauté pan, with the drippings used as the sauce base. This recipe calls for glace de viande and a reduction of cream as a liaison. It can also be made as a butter-enriched version by replacing the cream with 1½ ounces (45 <