Black Peppercorns You can also use green peppercorns for a milder flavour
Cream Always use double (heavy) cream rather than single or light cream to ensure a luscious sauce that won't split.
Brandy Any brandy, cognac or marsala will be fine, but if you don't want to use alcohol, then you can leave it out or add an extra spoonful of Worcestershire sauce.
Stock We used beef stock but any good strong stock will work.
Shallots You can also use brown or white onions, chopped finely.
Place the peppercorns in a small bag and crush lightly (or use a mortar and pestle)
Sauté the shallots, salt and peppercorns in butter and oil until softened
Add the brandy, then the stock and Worcestershire sauce and boil rapidly for five minutes
Stir in the cream and any pan juices and bring to a simmer, then turn off the heat and serve.
👩🍳PRO TIP Although it sounds like a lot of pepper, the flavour of the pepper cooks out and becomes milder. You may even want to add MORE pepper. Simply taste the finished sauce and stir in more freshly ground pepper to taste, before serving!