Mince your garlic and shallots very fine or even grate using a micro-plane if you have one.

Heat a tablespoon of butter in a large sauce pan on medium heat and add your garlic and shallots.

Stir the pan making sure not to brown the garlic or shallots but soften them.

After about 2 minutes add the peppercorn/brine and cognac.

Burn off the alcohol and reduce by half. Then add beef broth, Dijon and Worcestershire. Reduce by half again

Next add the heavy cream and again, reduce by half. You’ll want the sauce just thick enough to coat the back of a spoon

Once the sauce has thickened remove from heat and begin whisking in the remaining butter 1 tablespoon at a time making sure the butter absorbs into the sauce and becomes glossy.