Directions

1. In a saucepan over medium heat, add the black and pink peppercorns and toast until fragrant. This will take 3-5 minutes. Once they're fragrant, pound them in a mortar and pestle until you have a coarse ground pepper consistency. Set aside and place the pot back on medium heat.
2. Add the butter and oil to the pot, followed by the shallots. Sauté the diced shallots for 3-4  minutes until fully cooked with a pinch of salt.
3. Add the ground pepper from earlier back to the pot and stir through the sautéed shallots, followed by the green peppercorns and brandy. Be careful when you add the brandy to the pot; it's probably going to flambe, so it will get very hot, and there might be some large flames coming from the pot.
4. Once all the alcohol has burnt off from the brandy, add the beef stock and reduce by half.
5. Finish the sauce by checking the salt levels and adding the cream, stirring it through until you have a lovely, velvety sauce.