PEPPERCORN SAUCE 

PLACE THE PEPPERCORNS IN A ZIP TOP BAG AND CRUSH THEM USING A ROLLING PIN.

MELT THE BUTTER IN A PAN AND ADD 2 TABLESPOONS OF CRUSHED PEPPERCORNS AND A DICED SHALLOT.  COOK UNTIL SOFTENED.

ADD THE BRANDY TO THE PAN AND RAISE THE TEMPERATURE TO MEDIUM HIGH.  SIMMER FOR 1-2 MINUTES.

ADD THE BEEF BROTH AND SOY SAUCE.  ALLOW TO SIMMER FOR 5 MINUTES.  WHILE THIS IS SIMMERING MAKE A CORNSTARCH SLURRY BY ADDING THE CORNSTARCH AND 2 TEASPOONS OF A WATER TO A SMALL BOWL AND WHISK WITH A FORK UNTIL SMOOTH.

ONCE THE MIXTURE HAS REDUCED BY HALF, ADD THE CREAM AND ALLOW TO SIMMER FOR 1-2 MINUTES. THEN ADD THE CORNSTARCH SLURRY.

SIMMER FOR TWO MINUTES UNTIL THICKENED.  SEASON WITH SALT AND PEPPER AND ALLOW TO COOL.