Step 1

Place 3 teaspoons of peppercorns in a plastic bag and coarsely crush with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. To place aside.

Step 2

In a frying pan, melt the butter and oil over medium heat.

Step 3

When the butter has melted, add the shallots, a pinch of salt, the remaining smashed peppers, and 1 teaspoon of whole peppercorns. Cook the shallots for 2 to 3 minutes, or until they are just beginning to soften.

Step 4

Bring the stock and Worcestershire sauce to a boil, then simmer vigorously for 5 minutes, until the liquid has been reduced by half.

Step 5

Incorporate the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer, then remove from heat.

Step 6

Serve over steak.