New York Steak with Green Peppercorns and Port Wine

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2 tablespoons whole white peppercorns

2 tablespoons whole black peppercorns

6 New York strip steaks, about 10 ounces each

Kosher salt

2 tablespoons almond or safflower oil

1 cup Port or dry sherry

1 cup heavy cream

1/2 cup brown veal stock

3 tablespoons unsalted butter, cut into small pieces

3 tablespoons green Madagascar peppercorns