In a medium frying pan over medium heat, melt butter. Add shallot or green onions, crushed green peppercorns; saute until onions are soft.
Add brandy (or other alcohol of your choice) and cook until liquid is reduced by half.
Add cream and simmer for 2 minutes. Season with salt, pepper, and dill.
* Crack the peppercorns with a mortar and pestle. It is fine if some are just broken in half and others are smaller. If you don't have a mortar and pestle, crack the peppercorns on a cutting board, crushing them with a meat pounder or the bottom of a small heavy skillet or saucepan.
Peppercorn Cream Sauce Recipe: https://whatscookingamerica.net/sauces_condiments/peppercornsauce.htm