Crush the peppercorns using a pestle and mortar or by placing them in a sealed bag and gently tapping with a rolling pin.

Melt the butter in a pan over low heat. Add the finely chopped shallots and garlic, cooking gently until soft.

Stir in the crushed peppercorns. Remove the pan from heat and ignite the brandy carefully, or add it directly and simmer gently.

Pour in the beef stock and bring to a boil, then reduce until about half remains.

Lower the heat and stir in the double cream until the sauce thickens enough to coat the back of a spoon.

Taste the sauce, season with salt if necessary, and serve over beef, steak, or with pasta and vegetables.