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Put the butter in a large, high-sided frying pan, then fry the shallots and garlic over a medium heat for 5 mins, until the shallots have softened but not browned. Peppercorns once crushed add to pan to get a little heat to help to release aroma.
Add the brandy and flambe until it has reduced away to almost nothing.
Add the thyme.
Add the stock and reduce, by two-thirds, this will take around 5 mins.
Stir the cream into the sauce and allow it to thicken slightly.
Check the sauce is seasoned to your liking before serving with steak.