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Place the peppercorns in a zip-top bag and crush with a rolling pin. Set aside until ready to use.
Melt the butter in a large saucepan over medium-low heat. Do not allow to brown or burn. Measure out and add 2 tablespoons of crushed peppercorns, along with the shallot. Cook for about 3-5 minutes, stirring often, until the shallots have softened.
Add the brandy and raise the heat to medium-high. Allow to rapidly simmer for about 1-2 minutes.
Then, add the beef broth and soy sauce and allow to simmer for 5 minutes more, stirring occasionally.
In the meantime, add cornstarch and 2 teaspoons of water in a small bowl and use the tines of a fork to whisk until smooth. Set aside.
Once the mixture has reduced by about half, add the cream and allow to simmer for about 1-2 minutes more to warm through. Then, add the cornstarch slurry. Simmer for about 2 minutes, just until slightly thickened.
Season with salt, stir and allow to cool slightly. Serve, and enjoy!