Preheat the oven to 550°F.
Place the peppercorns in the bottom of a 7 inch skillet and crush them with a small heavy saucepan.
Coat both sides of the steak with the crushed peppercorns.
Set a heavy 10 inch skillet with an ovenproof handle over moderately high heat for 1 minute.
Add the olive oil and heat until almost smoking about 1 minute more.
Add the steak, cook for 30 seconds on one side, then turn.
Transfer the skillet to the upper third of the oven and roast, uncovered, about 4 to 5 minutes for rare, 6 to 7 minutes for medium rare, 7 to 8 minutes for medium.
Transfer the steak to a heated platter and slice thin.
Add the green onions to the skillet and cook, stirring, over moderate heat for 30 seconds.
Add the white wine and cook, uncovered, for 1 minute.
Add the beef broth and simmer for 2 to 3 minutes, scraping up any browned bits, until 1/2 cup of liquid remains.