Toast and Crush Peppercorns:

• In a dry skillet over medium heat, toast the whole black peppercorns for 1-2 minutes until fragrant.
• Transfer to a mortar and pestle or place in a sealed plastic bag. Lightly crush them, leaving some larger pieces for texture.

Sauté Shallots:

• In the same skillet, melt the butter over medium heat.
• Add the minced shallot and sauté until translucent and soft, about 2-3 minutes.

Deglaze with Brandy or Cognac (Optional):

• Pour in the brandy or cognac, if using, and simmer for 1-2 minutes, stirring to deglaze the pan.

Add Broth and Reduce:

• Pour in the beef broth and bring to a gentle boil.
• Let it simmer and reduce by half, about 3-4 minutes.

Incorporate Cream and Peppercorns:

• Stir in the heavy cream and crushed peppercorns.
• Lower the heat and simmer until the sauce thickens, about 5 minutes.

Season and Serve:

• Taste and add salt if needed.
• Serve warm over steak, chicken, or roasted vegetables.