Chef's Tip Option - garnish with 1/2 teaspoon of fresh, chopped thyme leaves.
To a hot saucepan, add olive oil. Add shallots and mushrooms, cook 2-3 minutes until soft and caramelized. Add beef stock, bring to a boil and cook until reduced to 1/4 cup or approximately 10 minutes. Add cream, brandy, red wine and green peppercorns. Cook until slightly thickened, about 3 minutes. Season with salt and pepper. Place fries alongside steak or chicken filet. Drizzle with sauce and top with bleu cheese crumbles.