Add the oil and butter to a high-sided frying pan, then fry the shallots, garlic and peppercorns over a medium heat for 5 mins, until the shallots have softened but not browned.

Add the brandy and cook until it has reduced away to almost nothing.

Add the stock and reduce again, this time 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.