Just in case you’re making a steak…
1 big shallot, fine diced
3 tsp black peppercorns, 2 tsp pink peppercorns
20g butter
big pinch salt
2-3 tbsp brandy
200ml beef stock
2 tsp mushroom ketchup or worcester sauce
100ml double cream
Dry-toast the black peppercorns, then crush 2 tsp of them. Melt butter and fry the shallot and all the peppercorns for 5 mins or so until the shallot is soft. Add brandy and cook until the brandy has basically all boiled off. Then add stock and seasoning, bubble for 5 mins or so until you’ve reduced by about half. You can stop here until you’re nearly ready to serve, then while your steak is resting after cooking just stir in the cream and heat up for 2-3 minutes.