Melt the butter in a large skillet over medium-high heat. Add the shallots and saute until tender. Add 1/4 cup brandy and flame until the alcohol has burned off. (Note: just use 1/4 cup to keep the flame manageable). Off heat, add beef broth and stir to bring the temperature down before adding the cream. Season well with Worcestershire sauce, green peppercorns (slightly crushed in your hands to release the flavor), and freshly ground pepper. Two beef bouillon cubes add the right amount of browning, salt, and body, without being too salty. Simmer over low heat, stirring frequently, until thickened. Serve over steak.