Crush the mixed peppercorns using a mortar and pestle or by placing them in a plastic bag and gently pounding with a meat mallet until coarsely crushed.

Melt 2 tablespoons of butter in a skillet over medium-high heat. Add 1 minced shallot and sauté for about 5 minutes until translucent.

Stir in the crushed peppercorns, 1/4 cup of brandy, and 1 cup of beef stock. Bring to a low boil, then reduce heat and let simmer for about 5 minutes.

Gradually stir in 3/4 cup of heavy cream while continuously stirring to avoid curdling. Allow the sauce to thicken.

Season the sauce with salt to taste and garnish with chopped parsley before serving.