Chop 2 shallots
Melt 1 tablespoon of butter
Add the shallots and cook for 3 min
125 ml of cognac (1/2 cup)
125 ml of beef broth (1/2 cup)
125 ml of full cream (1/2 cup)
20 g peppercorns (reduced to a powder with a few small crushed grains) - About 2 tablespoons
Cook over low heat for 5 min
and when the mixture foams (add again 125 ml of beef broth) - 1/2 cup
Cook over low heat for 15 min
1 tablespoon of cornstarch
Dilute the cornstarch with 3 tablespoons of the pepper sauce
Pour into the pepper sauce
And cook over low heat for about 3 min (the sauce will thicken a little)
Salt
You can add a little cilantro before serving the sauce