Coarsely crush the whole black peppercorns using a mortar and pestle or the bottom of a skillet.

Heat the olive oil and butter in a skillet over medium heat until the butter is melted, about 1-2 minutes.

Add the crushed peppercorns to the skillet and stir quickly to infuse the oil and butter.

Carefully pour in the cognac or brandy and scrape up any browned bits from the bottom of the pan.

Allow the cognac to simmer for about 2 minutes, letting it reduce by half.

Pour in the heavy cream and stir constantly to combine, cooking on low heat.

Let the sauce simmer on low heat for 3-5 minutes, then season with salt to taste.

Remove the sauce from heat and serve immediately over cooked meat, garnishing with fresh parsley if desired.