Keep the broth aside; you will use it in making the peppercorn sauce. In a non-stick pan over medium heat, put in the crushed peppercorns and roast for one minute. Now add the cooking cream and stir.

Season them well with salt and pepper. Heat a large frying pan or ... Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat.