Step 1Shell the peas. You should have 48 peas. Discard any extra.
Step 2Remove the steaks from the refrigerator and let stand at room temperature for about 1 hour before cooking. Season with salt and pepper.
Step 3Heat a large heavy skillet over high heat until hot. Add the oil and 2 teaspoons butter. Add the steaks to the hot skillet and cook over medium-high heat 5 minutes. Turn the steaks and continue to cook, 5 to 6 minutes for medium rare. (If pan seems too hot, reduce the heat to medium.) Remove the steaks to a platter and keep warm.
Step 4Add the stock or wine to the skillet, stirring to deglaze the pan. Heat to simmering and cook until the liquid is reduced to one-fourth cup. Add the 2 teaspoons cold butter bit by bit, shaking the pan and swirling to thicken the sauce slightly. Season to taste with salt and pepper.
Step 5Meanwhile, add the peas to lightly salted boiling water in a small saucepan. Reduce the heat and simmer until tender, about 7 to 8 minutes. Drain and arrange the peas, 12 on each of 4 serving plates.
Step 6When the sauce is ready, cut each steak in half. Place a piece of steak on each plate and spoon sauce over.