Trim fat from steaks.
Firmly press peppercorns into steaks.
Place a medium nonstick skillet over medium-high heat until hot.
Add steaks; cook 1 minute on each side or until browned.
Cook over medium-low heat 4 minutes on each side or to desired degree of doneness.
Place steaks on a serving platter.
Set aside; keep warm.
Add vermouth and broth to skillet; bring to a boil.
Cook 4 minutes or until reduced by half, scraping up brown bits in bottom of skillet.
Bring to a boil, and cook 4 minutes or until reduced by half.