Ingredients
1 tsp flavourless oil 
1 tsp butter 
1 shallot, chopped 
300ml beef stock  
2 tbsp brandy 
2 tsp crushed peppercorns (black, white, pink, green or a mixture) 
3 tbsps cream 
¼ tsp sugar 

Method
In the pan you cooked your steak in, make the sauce.  Add 1 tsp of oil if needed and the butter and cook the shallot over a medium heat for 2-3 minutes until soft. 

Add the stock and turn the heat up a little to medium high and bubble for a while until it thickens a little, around 3 minutes.   

 Strain the stock to remove the shallot and put the stock back into the pan.  Add the brandy, turn the heat up high and bubble to cook off the raw alcohol taste, roughly 1 minute. 

Add the peppercorns and cook for a couple of minutes so the pepper flavour can get into the sauce.  Add the cream and sugar and check the seasoning, you may need a touch of salt but I rarely do. 

Serve immediately, piping hot.