Transfer 2 tbsp peppercorns to a sealable plastic bag, and using a rolling pin, crush the peppercorns until you have the equivalent of a course grind.
Add 1 tbsp butter to the pan used to sear the steak and heat over medium high heat until it melts.
Add 1/2 medium finely chopped shallot and stir to combine and sauté until the shallots begin to color, about 3-4 minutes. Add 2 tbsp peppercorns, crushed.
Add 1/2 cup beef stock and deglaze the pan, scraping up all the brown bits. Reduce by half and then taste for seasoning. Season with kosher salt if required.
Add 1/3 cup crème fraîsche, or 1/3 cup heavy cream and cook until the sauce thickened.
