all kinds of stuff! most obvious thing is you can make "au poivre vert sauce" for steaks. its a really simple, great tasting cream based sauce for steaks. theres a bunch of recipes. here's one from one of my old restaurants:
Au Poivre Vert Sauce Recipe
Ingredients:
4 Shallots cut in half
4 Quarts chicken stock
2 Quarts heavy cream
1 Bottle of Brandy
1 ¼ Cup brined green peppercorns
Salt to taste
Method:
Pour brandy into a pot and set on high heat. Make sure you use a pot that has high sides so the brandy doesn’t ignite. If it does ignite just calmly shut off the heat, cover with a lid to put out fire, then remove lid and turn heat back on and resume reducing. Once brandy is almost completely evaporated, add stock, shallots and then reduce stock by ¾. Add cream on top of reduced stock and slowly reduce until sauce has thickened and will coat the back of a spoon. Stir in green peppercorns, then puree with shallots until peppercorns are broken up and shallots are completely pureed. Season with salt to taste.