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.
SERVE AND ENJOY!