Peppercorn Sauce

Steps

1. 1
   Crush the peppercorns coarsely in a mortar or under a heavy pan — do not grind them. Shake them in a fine sieve to remove the dust, which makes the sauce harsh and grey.
2. 2
   Fry your steaks and leave them to rest on a warm plate. Pour off the excess fat but keep the browned bits on the bottom of the pan.
3. 3
   Over medium heat, melt the butter, add the shallot and pepper and cook for 2 minutes until the shallot is soft and the pepper fragrant.
4. 4
   Take the pan off the heat, pour in the brandy and return it to the heat. Let it bubble, or carefully flame it, scraping up the browned bits, until the liquid has almost gone — about 30 seconds.
5. 5
   Pour in the stock and boil hard for about 4 minutes until reduced by half.
6. 6
   Add the cream and simmer for 3–4 minutes until the sauce coats the back of a spoon. Stir in the resting juices from the steaks, season with salt and pour over the meat at once.