• Pat both sides of the steak dry with a paper towel. Season the steak with salt and place on a wire rack set over a rimmed baking sheet. Allow the steak to rest, uncovered, in the refrigerator for about 30 minutes while preparing the other ingredients.
• Crack the peppercorns into halves and quarters. I use a pepper mill set to the coarsest setting. You can also use a mortar and pestle, meat mallet or a skillet with the peppercorns wrapped in a clean kitchen towel.
• Preheat oven to 400℉. Using your fingers, press the peppercorns into one side of the steak to adhere. If you need more to cover crack a few extra. Set aside any extra peppercorns to add to the sauce later.
• Heat oil in a stainless steel or cast iron skillet over medium-high heat until shimmering. Add the steak, peppercorn side down, and cook until the peppercorns are toasted, about 3-4 minutes. Carefully turn the steak taking care not to remove the crusted pepper. Add the butter, thyme and garlic to the skillet. Cook, basting with a spoon until well seared and crusted on the bottom. Remove from the heat.
• Transfer the steak to a small rimmed baking pan or plate and check the internal temperature with an instant-read thermometer. If the steak has reached 120F it’s ready to be served medium-rare. Tent with foil while preparing the sauce.
• If the steak needs to cook a bit longer, transfer to the oven and continue cooking until it reaches 120℉ to 125℉. Watch carefully and check frequently as not to overcook.
• Allow the steak to rest for at least 5 minutes once you’ve reached the desired temperature.

Make the pan sauce:

• Remove all but 1 tablespoon of oil from the skillet. Discard the garlic and thyme. Add the shallot and any reserved cracked peppercorns to the skillet. Heat over medium heat cooking and stirring until the shallot is softened.
• Stir in the flour and cook for 1 minute more. Add 2 tablespoons of brandy and stir to combine. Reserve remaining brandy to add later. If cooking on a gas stove do this step off heat to prevent a flare-up. Cook and stir until most of the brandy has evaporated.
• Add the chicken broth and bring to a simmer scraping up any browned bits from the bottom. Continue cooking until the sauce is slightly thickened and reduced, about 5 to 8 minutes.
• Whisk in the creme fraiche and any accumulated meat juices. Simmer until the sauce is thick enough to glaze the back of a spoon. Remove from the heat and whisk in the mustard and remaining 1 tablespoon brandy. Check the seasoning and add salt if needed.
• Pour the sauce onto a rimmed platter or in a gravy boat. Slice the steak and place on top of the sauce or individual plates. Serve immediately with the sauce.