Knob of butter

2 large shallots

3 teaspoons of green peppercorns in brine

85ml brandy

200ml beef stock

85ml double cream

1. Top, tail and peel the shallots.
2. Finely dice the shallots.
3. Melt a knob of butter in a sauté or frying pan.
4. Add the shallots and drained peppercorns and cook over a medium heat until the shallots have softened.
5. Pour in the brandy, and reduce by about a half.
6. Pour in the beef stock and reduce by half.
7. Add the cream and let the sauce simmer for gently, until it has thickened slightly.
8. Taste and adjust the seasoning.