This is a classic french sauce that can be made with black peppercorn or green peppercorns or pink peppercorns. Here is the classic recipe (french) and you can adapt it for chicken breast or pork filets. I had done the sauce with all of them and is elegant & delicious. In restaurants they serve it flambeu.

Steak au Poivre

1 thick-cut well-marbled strip steak, about 1 pound total weight, and 1-1/2 inches thick
2 tablespoons mixed whole peppercorns, including black, white, green, Szechuan and Jamaican (whole allspice)
Salt
1 teaspoon vegetable oil
1 tablespoon butter

Pan sauce:
2 tablespoons minced shallots
2 tablespoons cognac (or bourbon or red wine)
1/2 cup flavorful dark stock
1 tablespoon unsalted butter, at room temperature

Garnish:
chopped parsley
watercress

Trim the steak of all the surrounding fat and cartilage. Cut the meat into 2 pieces and crush the peppercorns using the bottom of a heavy skillet.

Sprinkle salt to taste on the top and bottom of the steaks; then press each side into the cracked peppercorns, encrusting the steaks lightly or heavily, as you prefer.

Heat the oil and the butter in a heavy saute or frying pan over high heat. When the pan is quite hot, lay the peppered steaks in. Fry for about 1-1/2 to 2 minutes, until the undersides are well seared. Turn the meat and cook the second side for about a minute. Press with a finger to test for the slight springiness that indicates rare. Cook to desired doneness and remove to a warm platter.

Making the pan sauce:
Add the shallots to the pan and saute briefly, stirring with a spoon to scrape up the drippings. Lean away from the stove (averting your face) and pour the cognac into the pan; tilt the edge of the pan slightly, over the burner flame, to ignite the alcohol. The cognac will flame for a few seconds as the alcohol burns off; cook for a few moments more and then add the stock. Bring the liquid back to the boil, and cook about 1 minute to thicken the sauce, stirring occasionally. Taste and adjust seasoning. Finally, add the soft butter, swirling the pan until it melts and incorporates with the juices.

When blended, pour the sauce over the steaks. Sprinkle liberally with chopped parsley and garnish each plate with sprigs of parsley or watercress. Yield: 2 servings

Steak Au Poivre:
4 Servings

Four 4-ounce tenderloin (filet migon) steaks (1 pound total), well trimmed
2 teaspoons olive oil
1 1/2 teaspoons cracked black peppercorns, or enough to cover both sides of the meat
1/2 cup dry red wine
1/2 cup unsalted homemade or canned reduced-sodium beef broth

Heat a large non-stick skillet over medium-high heat until hot, about 3 minutes. Brush the steaks lightly on both sides with oil. Press the peppercorns evenly onto both sides of the steaks. Put the steaks in the hot skillet and sear quickly until the meat is medium-rare, about 3 minutes per side for 1-inch steaks, about 2 minutes per side for 3/4-inch steaks.

Remove the steaks to a warm platter or 4 plates. Add the wine and broth to the skillet; simmer until the liquid is slightly reduced, about 2 minutes. Pour the sauce over the steaks; serve immediately.