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Heat butter over medium heat in a heavy bottom sauce pan.
Whisk in beef bouillon. When bouillon starts to brown, whisk in water, dijon mustard, fresh thyme springs, brandy (optional) and heavy cream. Bring to a low simmer.
Add crushed peppercorns, stirring well.
Ladle out a small amount of sauce, whisking with arrowroot or cornstarch. Return to mixture to thicken. Stir until it sticks to the back of a wooden spoon. Remove woody pieces of thyme springs.
Serve over your favorite steak.
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