Preheat your oven and cook the steaks to your preferred doneness (aim for 120°F for medium-rare). Sear the steaks in avocado oil over medium-high heat, then remove and let them rest until the internal temperature reaches 130°F for medium-rare. Leave about 1 tablespoon of fat in the pan.

Sauté the sliced shallots in the remaining oil for about 30 seconds until soft. Add the crushed black peppercorns and toast them for another 30 seconds until fragrant.

Deglaze the pan by adding the beef broth, simmering for 1-2 minutes. Pour in the additional beef broth, stirring over high heat for 3-4 minutes to reduce the liquid by half. Add the green peppercorns and stir well.

Slowly mix in the heavy cream, letting the sauce simmer rapidly for 3-4 minutes, or until the sauce thickens enough to coat the back of a spoon.

Pour the sauce over your steaks, garnish with chopped parsley, and enjoy!