Step 1

If using a cauliflower mushroom, place it in a small pan and fill with boiling water. Simmer for 5 minutes. Drain, rinse with cold water, and drain again. Tear the mushroom into bite-size pieces. If using oyster mushrooms, add them in step 4 without blanching.

Step 2

In a nonstick skillet or cast iron skillet, heat 1 tablespoon butter and all of the oil until sizzling. Add the filet mignon and cook, turning once, for 2 minutes per side for rare or about 3 1/2 minutes on each side if you prefer medium-rare.

Step 3

Sear the edge of each steak by picking it up with tongs and rolling it around the pan. Place the steaks on a warm plate and loosely cover with foil.

Step 4

Turn the heat to low, then add 1 tablespoon butter to the skillet and cook the porcini, chanterelles, girolles, and oysters, if using, for 3 minutes.

Step 5

Add the garlic, stir, and cook for 2 minutes, then turn the heat up and carefully add the cauliflower mushroom and brandy. Cook for 1 minute, then add the truffle shavings, if using, and parsley and season with the salt and pepper.

Step 6

Transfer the steaks to plates and top with the mushroom mixture. Season with pink peppercorns, if desired, and sprinkle with parsley.