Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the shallot and cook until softened and lightly browned, 2-3 minutes.
Carefully add the brandy and cook over medium-high heat until reduced by half, about 1 minute
Whisk in the beef stock, bring to simmer, and let it simmer rapidly for 2 to 3 minutes or until it reduces by half.
Turn heat down to medium. Stir in the cream, remaining tablespoon of butter, and peppercorns and simmer for 4-5 minutes until it thickens.
Serve sauce spooned over steak, chicken, or grilled mushrooms. Serve immediately.
Video
Notes
Brandy: If you don't want to use alcohol. use an extra 1/4 cup of beef stock instead.Beef stock: It's important to use low-sodium stock, otherwise the sauce may be too salty.Makes about 1 cup.