Place 3 teaspoons of the peppercorns in a plastic bag and coarsely crush them with a rolling pin (or use a pestle and mortar if you have one). We prefer a coarse texture to a fine powder, so avoid over-crushing. Set the peppercorns aside.

Melt the butter and oil in a frying pan set over medium heat.

When the butter has melted, add the shallots, salt, crushed peppercorns, and the remaining whole peppercorns to the frying pan; cook the shallots for 2 to 3 minutes or until they are just beginning to soften.

Add the stock and Worcestershire sauce and bring them to a boil; simmer vigorously for 5 minutes or until the liquid has reduced by half.

Stir in the cream (if you have any juices from resting your steak, add them to the pan now too). Return to a simmer and then remove from heat.

Serve over steak.