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…