If you're looking for the vegan version of this sauce, please scroll up the page.
Heat a dry frying pan over medium-high heat.
Slice shallots in half lengthways. Place a piece of parchment paper inside the frying pan, and place the shallots on top of the paper cut side down, and cook for 6 - 8 minutes until the shallots begin to char. Don't flip or stir the shallots, just let them char.
Remove the shallots from the pan and finely chop.
Add butter a saucepan over medium heat then add the shallots and finely chopped garlic cloves cook to soften - this will take about 5 minutes.
To make your bouquet garni tie together a few sprigs each of thyme, rosemary and parsley using kitchen twine. Add to the pan along with peppercorns, cook for 2 minutes.
Turn up the heat to high and add the brandy - cook, until almost all the brandy has evaporated, then add the wine and wait again.
Add the beef stock and all remaining ingredients and simmer for 30 minutes
Remove the star anise and bouquet garni and then blitz with a hand blender. Serve immediately over steak cut of your choosing.