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If you're frying steak leave the juices in the pan. This will add a huge amount of flavour to the sauce.
Melt the butter over medium heat and fry the shallots until soft and golden (careful they don't burn).
Add in the garlic and peppercorns and fry for a further 30 seconds or so until the garlic just begins to colour (again, be careful it doesn't burn).
Add the beef stock, then stir in the cream and Worcestershire sauce.
Simmer and stir somewhat frequently until the sauce thickens (approx 8-12mins). It will thicken, just keep simmering and gently stirring away.
If you've cooked steak or any other meat you can stir in any resting juices just before you finish, just for extra flavour! Adjust seasoning with salt and pepper if desired.
Remove from heat and pour into a jug. Just be aware it'll thicken the longer you leave it. Enjoy!