Steps:
- With the back of a heavy saucepan, crush the white and black peppercorns.
- Remove all fat from the entrecotes. Season with salt and crushed peppercorns.
- Heat a large heavy saucepan. Pour in oil, and over high heat, cook the entrecotes 4 minutes on each side (for medium rare). Transfer meat to a warm platter and reserve.
- Pour out oil from the pan, deglaze with port, and reduce. Add cream and veal stock and continue to reduce until sauce is thick enough to coat the back of a spoon. Whisk in butter, 1 small piece at a time. Season, to taste, with salt.
- Place 1 entrecote on each warmed serving plate. Ladle sauce over steaks and divide remaining peppercorns equally over each portion.
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