This is simple wine and pepper cream sauce that is incredibly delicious and packed with so much flavor .
Melt butter in a skillet. Add shallots and cook gently 3 minutes.
Add brandy to pan and allow to heat through for a few seconds, then flame. When flames subside, add wine to shallots. Stir in stock and peppercorns and boil rapidly for 2 to 3 minutes or until slightly reduced. Remove from heat and stir in cream and chopped parsley. Return to medium heat and heat through 2 to 3 minutes, stirring constantly. Garnish with parsley sprig, if desired.
