Place peppercorns into spice grinder; pulse to rough grind (there should be some texture). Pour ground peppercorns through mesh sieve to eliminate most of the fine dust. Set aside.
Add butter to sauté pan; melt over medium heat. Add shallot and salt. Sauté 2 minutes or until shallots are softened.
Add brandy to pan; cook 1-2 minutes. Add stock, Worcestershire sauce and crushed peppercorns. Bring to a boil; simmer rapidly 5 minutes or until reduced by half.
Stir in butter sauce; heat to 165°f. Hold warm for service or refrigerate for next service.
