Peppercorn & Garlic Sauce

1 large shallot
2 cloves garlic, or more
½ bunch fresh chives
½ tsp whole black peppercorns
1½ tbsp whole green peppercorns in brine
2 tbsp butter, divided
½ tsp SIDS SALT & PEPPER, divided
½ tsp SIDS CRAZY SALT
½ cup brandy or cognac
1 cup beef stock
⅓ cup cream
2 tsp cornflour (optional)

Mince garlic and shallot. Finely chop chives until you have about 3 tablespoons. Place black peppercorns in a mortar and pestle or spice grinder and coarsely crush. Drain and rinse green peppercorns.
Place garlic and shallot, 1 tablespoon of butter, SIDS CRAZY SALT and ¼ teaspoon SIDS SALT & PEPPER in a medium frypan over medium heat. Cook, stirring occasionally, until shallots have softened and are lightly browned at the edges, 2-3 minutes. Remove the pan from the heat and carefully add ½ cup brandy or Cognac. Return to medium-high heat and cook until reduced by half, about 1 minute.
Whisk in beef stock, green peppercorns, and black peppercorns. Bring to a rapid simmer. Simmer until reduced by half, about 3 minutes.
Add cream and the remaining butter and whisk to combine. Bring to a simmer. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. If you would like an even thicker sauce, mix 2 teaspoons cornflour with 2 tablespoons water and add to sauce, whisking continuously. Cook for 1 minute more.
Add the remaining SIDS SALT & PEPPER. Taste and add season with more SIDS SALT & PEPPER as needed. Serve sauce spooned over steak, chicken, or grilled mushrooms. Garnish with chives.
Storage: Leftover sauce can be refrigerated in an airtight container for up to 3 days.