Method

Lightly crush the peppercorns in a pestle and mortar

Place a large frying pan on the heat and add the crushed peppercorns. They will start to crack and pop so give them a shake for a minute and remove the pan from the heat to cool down slightly

When the pan is warm place back on the heat and add the butter. Add the shallots and soften for a few minutes before adding the garlic

Add the brandy to the flame and set the vapour on fire to burn off the alcohol

Add the wine to pan and slowly simmer to reduce. You want to burn off most of thre wine. When the shallots and peppercorns resemble a jelly like consistancy, add all the stock and continue to reduce until most of the stock has gone

Add the double cream, bring to a boil and then remove from the heat

Pass the sauce through a seive and press the shallot and peppercorn solids through as well

The sauce can be stored in the fridge until needed