A peppercorn based sauce that goes well with steak or chicken. The peppercorns will give it quite a bit of bite
Crush the peppercorns using a mortar and pestle. Alternatively you could use a rolling pin or an empty wine bottle or jar.
In a iron skillet or frying pan melt the butter on a fairly high flame.
Sauté the chopped shallot until it's soft
Add the peppercorns and brandy and let it reduce for a minute or two. Make sure to keep stirring the ingredients
Add the stock and let it reduce for a minute, while stirring it.
Finally add the cream and mix it well. Do not let it boil, but ensure that it is heated thoroughly.
The quantities provided will serve 1 or 2 people, so you can simply multiply the quantities for a larger group.