Place the broccoli in a steamer, add salt and 1 tbsp oil, cover and steam over hot water for approx. 8 minutes until cooked.
2 Briefly sweat the scallions in 1-2 tbsp hot oil.
Deglaze with the wine and simmer for 2-3 minutes. Remove from the heat, mix through the cream and the egg yolks and return to the heat, stirring, until the sauce is smooth and creamy (do not boil). Season to taste with salt.
3 Season the steaks with salt and ground black pepper.
Cook in a griddle pan in the remaining oil for 2-5 minutes on each side, depending on the thickness of the steak and preference as to how well cooked the meat is. Serve arranged on plates with the broccoli and sauce.