Start by getting your ingredients ready for smooth cooking. Crush the peppercorns with a mortar and pestle, but don't make them too fine; a bit of texture adds to the sauce's flavor. Mince the garlic cloves and chop the shallot finely.

Heat the olive oil and butter in a pan over medium heat until the butter melts and sizzles. Add the minced garlic and chopped shallot, stirring all the time. Cook until the shallots are see-through and the garlic smells good, about 2-3 minutes. This step is key for making the sauce taste great.

Next, slowly pour in the beef stock while keeping the heat on medium. Stir sometimes and let it simmer so the flavors mix and the liquid gets a bit thicker. This makes the stock taste richer, improving the sauce's flavor.

Gently mix in the heavy cream and keep cooking and stirring the sauce. The cream adds a rich and smooth texture, turning the mixture into a silky delight. Let it simmer on low heat until the sauce gets thicker. Be patient, as this might take a while; the creamy texture is key for the perfect sauce.

When the sauce is as thick as you want, stir in the crushed peppercorns and add salt to taste. Cook for another minute or two so the peppercorns can spread their spice through the sauce. If you like, strain the sauce through a fine mesh strainer to remove any solid pieces for a smooth finish. Your Texas Roadhouse Peppercorn Sauce is now ready to serve with your favorite steak.