Place steaks on waxed paper. Sprinkle with cracked peppercorns; rub over meat, both sides, and press in with heel of hand.
In a skillet, melt the first 2 tablespoons of butter. Cook steaks over medium-high heat to desired doneness, turning once. (Allow 11 to 12 minutes total cooking time for medium doneness.) Season steaks on both sides with a little salt. Transfer steaks to serving platter; keep hot.
In same skillet, cook green onions in 2 tablespoons butter, about 1 minute or until tender. Add water and bouillon; boil rapidly over high heat for 1 minute, scraping up browned bits from pan. Stir in brandy; cook for 1 minute more. Pour mixture over steaks, and serve.
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