To make the peppercorn sauce, heat the tablespoon of olive oil in a medium sauce pan. Sweat the shallots and garlic until they are soft and translucent. Season with salt and pepper. Add the beef stock to the pan and cook on high for 15-20 minutes, or until the stock is reduced by half. Strain the stock and return to the pan, discarding the shallot and garlic. Add a knob of butter and the whisky, cream and peppercorns. Cook for a further 3 minutes and set aside.