Before you begin, leave your meat on the counter for 30-45 minutes to come up to room temperature.

Season liberally with salt and pepper, pressing the spices into the meat.

Add oil to a large cast iron skillet over high heat. You can use olive oil, but ideally you would want to use something with a higher smoke point, as you are cooking at high heat.

Once the skillet is hot, carefully place seasoned bavette steak in to the pan.

Cook for 3-4 minutes per side, the outside should have a nice char on it and the inside pink with an internal temperature of about 130 degrees F (it will carry over cook about 5 degrees).

Remove cooked steak to cutting board and allow 5-10 minutes of rest time.

While the steak is resting, it's time to make the creamy peppercorn sauce.

Begin by crushing the peppercorns with a mortar and pestle or running over them a few times with a rolling pin.

Reduce heat to medium and to the same skillet, add butter. Once melted add shallots and crushed peppercorns. Saute for 2 minutes until the shallots are fragrant and the peppercorns have begun to soften.

Add brandy and cook for 30 seconds. Add beef stock and with a wooden spoon, scrap up any bits that have stuck to the bottom of the pan. Reduce by half.

Add heavy cream and stir, reduce by half again.

Serve over sliced steak.