Heavily salt both sides of the venison steaks and let them rest.
Get a pan ripping hot and sear the steaks, basting them in butter, garlic, and thyme.
Add the black pepper, shallots, and garlic to the pan.
Deglaze the pan with brandy and add some stock.
Whisk in heavy cream and reduce the sauce until it coats the back of a spoon.
Don't slice the steaks too thin.
