Season both sides of your steaks generously with salt and pepper. Let them sit while you prepare the rest.

In a large skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Once the butter has melted, place the steaks into the pan.

Sear each side until cooked to your desired doneness, about 4-5 minutes per side for medium-rare.

Remove the steaks from the skillet and let them rest on a plate.

In the same skillet, add the remaining butter and sliced mushrooms. Sauté until the mushrooms are tender and golden brown, about 3-4 minutes.

Carefully pour in the brandy and ignite it using a long lighter or match, standing back as the flames flare up.

Once the flames subside, stir to deglaze the pan, scraping up tasty bits.

Stir in the heavy cream and let simmer for about 3-5 minutes until slightly thickened.

Slice the rested steaks and top them with the mushroom sauce. Garnish with chopped parsley and serve.