Cracked pepper steak sauce

1 tbsp. coarse green pepper freshly cracked (milled)
2 c. heavy cream
2 tbsp. garlic paste from your gourmet grater
1 tablespoon shallots – minced (optional)
Dash sea salt
1 tsp. beef base or 1 beef bouillon cube
1 tsp. Dijon mustard
1/2 teaspoon crushed rosemary from your herb mill
Small amount of butter and oil

Coat your steaks with a small amount of olive oil, which will keep them from sticking to the grill. Sprinkle steaks, both sides with coarse black pepper and rub in.
In a small saucepan, sauté garlic and shallots in a small amount of butter until soft but not brown, about a minute.
Add the heavy cream, bring to a simmer.
Add the salt and left over pepper to taste, along with the beef base and mustard. NOTE: The beef base may be enough salt, you be the judge.
Let the sauce simmer and it will reduce and become thicker, about 10 minutes. While simmering you may add some brandy for added flavor. Grill your steaks as desired, and drape sauce over the steaks. Using your herb mill, top sauce with finely ground (crushed) rosemary.