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Gather all ingredients.
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Crush peppercorns slightly using a mortar and pestle or a rolling pin.
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Melt butter in a saucepan over medium high heat. Add shallot and sauté until soft, about 3 minutes.
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Add crushed peppercorns and brandy; bring to a boil and simmer rapidly until brandy is almost completely reduced, 2 to 3 minutes.
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Add beef stock; bring to a boil, then reduce heat to medium and simmer until reduced by half, 3 to 4 minutes.
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Reduce heat to medium-low; stir in cream and simmer until sauce coats the back of a spoon, or to desired consistency, without letting sauce boil too rapidly, 3 to 4 minutes. Season to taste and serve hot with your favorite steak.
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If you pan-fry your steak, you can remove the steak from the pan, let it rest, and then make the peppercorn sauce in the same pan. Just add shallots and butter after removing your steaks, stirring frequently to prevent burning. After adding brandy, stir frequently, scraping up the bits from cooking the steaks. This will add a lot of rich flavor to the peppercorn sauce.
If your sauce breaks, add a splash of stock and whisk vigorously.
If you need to reheat your sauce, add a splash of cream and heat over medium heat, stirring constantly.
