Step-by-Step Instructions:
In a saucepan, toast the crushed peppercorns over medium heat until fragrant, about 1 minute.
- Add brandy or cognac if using and cook until the liquid is nearly evaporated, about 2-3 minutes.
- Pour in beef broth and bring to a simmer.
- Stir in heavy cream and continue to simmer, reducing the mixture until it thickens to a sauce-like consistency, about 10-12 minutes.
- Finish by whisking in butter until melted and incorporated. Season with salt as needed.
- 6. Serve the sauce over steak for a rich and flavorful experience.
