Start by preparing all your ingredients. Finely chop the shallots and crush the black peppercorns. This will help release their flavors more effectively into the sauce.

Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped shallots and cook until aromatic and transparent. This should take about 2-3 minutes. Be careful not to let them burn.

Add the crushed black peppercorns to the saucepan and toast them lightly with the shallots for about 1 minute. Toasting the peppercorns will enhance their spicy flavor, which is key to this sauce.

Pour in the beef broth to deglaze the pan, using a wooden spoon to scrape up any bits stuck to the bottom of the pan. These bits are packed with flavor and will contribute to the sauce’s rich taste.

Lower the heat and stir in the heavy cream, Worcestershire sauce, and Dijon mustard (if using). Allow the sauce to simmer gently, stirring occasionally until it thickens to your desired consistency, usually around 10-15 minutes. Season with salt to taste.

Remove the sauce from the heat and allow it to cool slightly once it has thickened. It’s now ready to be served over your favorite steaks, providing a creamy, peppery kick that’s sure to delight any palate.