Skillet Steak with Peppercorns and Brandy Cream Sauce

6-8 ounce filet mignon steaks (cut 1 1/2 inch thick at the most, room temperature)

coarse sea salt

whole peppercorns (black or tri colored *If cooking for kids be careful with this...it can be a bit spicy)

butter

olive oil

brandy (the alcohol will cook out)

heavy cream

fresh chopped parsley for garnish