Crush the peppercorns slightly, use a pestle and mortar or a rolling pin.

Put the butter in a pan and melt it

Add the shallots and saute until soft

. Add the peppercorns and brandy and boil for 3-4 minutes.

Add beef stock and boil another 3 minutes.

Now add the cream and reduce the heat .

Heat through, but don't allow the peppercorn sauce to boil.

Once the sauce is thickened check the seasoning and serve