2 tablespoons olive oil
2 shallots; sliced
2 cloves garlic; peeled, smashed
3 sprigs thyme; leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine; drained, brine reserved

1. Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.