Rub the steaks on both sides with cornstarch and sprinkle with garlic. Heat the butter in a skillet and brown the steaks quickly on both sides. Reduce the heat and saute the steaks to your liking (usually about 4 minutes on each side for rare, up to 7 to 9 minutes for well done). Remove the steaks, set aside and keep warm. Chop the green onion very fine and add to the pan. Saute a few minutes over medium high heat until soft but not browned. Add the beef broth and the wine. Bring to a boil. Add salt and pepper to taste (CAREFUL - the broth is salty to begin with). Add the butter, small pieces at a time, whisking steadily until the sauce is smooth. (You may add 1 teaspoon of cornstarch if needed to make the sauce smoother - beat with a whisk while heating). Pour the sauce over the steaks and serve
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