• 2 to 3 tablespoons mixed peppercorns
• 1/4 cup butter
• 1 shallot minced
• 1/3 cup brandy
• 3/4 cup beef stock
• 1/4 cup heavy cream

Crush peppercorns slightly using a mortar and pestle or a rolling pin. Melt butter in a saucepan over medium high heat. Add shallot and sauté until soft, about 3 minutes. Add crushed peppercorns and brandy; bring to a boil and simmer rapidly until brandy is almost completely reduced, 2 to 3 minutes. Add beef stock; bring to a boil, then reduce heat to medium and simmer until reduced by half, 3 to 4 minutes. Reduce heat to medium-low; stir in cream and simmer until sauce coats the back of a spoon, or to desired consistency, without letting sauce boil too rapidly, 3 to 4 minutes. Season to taste and serve hot with your favorite steak.