Melt the butter in a saucepan over low heat. Add the peppercorns and shallots; stir till shallots are soft.

Stir in flour and stir for 2 minutes to cook the flour. Turn up the heat and carefully add the brandy. Allow alcohol to burn off.

Add stock and soy sauce. Boil, whisking from time to time, until reduced to 1.5 cups.

Add the heavy cream and continue to boil until reduced to 2 cups or desired thickness is reached. Adjust salt and pepper.