Remove the steaks from the fridge 1 hour before preparing and allow them to come to room temperature.
4 (6-8 ounce) filet mignon steaks
Season each filet with coarse sea salt. Grind the peppercorns in a mortar and pestle or crush with a mallet. You want them cracked but not fully ground. Place them on a plate in a single layer. Press both sides of each steak into the peppercorns to fully crust both sides.
Coarse sea salt, 2 tablespoons whole peppercorns
Heat a cast iron or stainless steel skillet over medium-high heat. Add the butter and olive oil and allow to fully melt. Coat the entire bottom of the pan.
1 tablespoon unsalted butter, 1 tablespoon olive oil
Add the steaks to the pan and cook for 4 minutes on each side, not moving the steaks while they cook. This is for medium rare. If you prefer rare, 3 minutes on each side should be good and medium, 5 minutes on each side. The thickness of the steak will come into play so watch your steak carefully.
After 4 minutes on each side, transfer the steaks to a plate and tent with foil. Pour the excess oil from the pan but do not scrape the pan or clean it out.
Remove the pan from the heat and pour in the brandy. Immediately light with a long match or firestick (CAREFULLY...READ NOTE BELOW). Shake the pan lightly from side to side until the flame dies out.
⅓ cup brandy
Return the pan to medium-high heat and stir in the cream. Whisk until the cream boils and then reduce to a simmer. Simmer for 5-6 minutes or until thickened to your liking.
1 cup heavy cream
Return the steaks to the sauce and pour sauce over steaks.
Serve immediately, garnished with fresh chopped parsley.
Chopped fresh parsley