Peppered Filet Mignon with Brandied Steakside Mushrooms

Place peppercorns in a plastic zip lock bag and crack them on a work surface with the back of a heavy pan until they are broken into small pieces. Place them in a small bowl, add butter and mix until combined. Season the steaks with salt. Divide the peppercorn butter evenly among the filets and rub to evenly coat both sides. Heat the oil in a large, cast iron frying pan over medium-high heat until shimmering and lightly smoking. Add the steaks and cook undisturbed to the desired doneness; about 5-6 minutes per side for medium rare. Let rest for 5 minutes before serving. For the mushrooms: In a large skillet, saute the mushrooms in butter until brown and lightly caramelized. Sprinkle with steak seasoning. Add Worcestershire sauce and simmer until almost all the sauce is absorbed by the mushrooms. Add the brandy (if you are brave, you can flame the brandy)and simmer until mushrooms are tender.