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Heat a large sauté pan on your Blackstone over high heat. Drizzle olive oil and add shallots. Cook for 3 minutes, stirring often. Add garlic and thyme, and cook another 3-4 minutes, stirring often.
Add peppercorns and cook for 3 minutes, stirring often.
Pour in brandy and reduce by half (about 3-4 minutes). Add beef stock and simmer for 4-5 minutes.
Stir in horseradish and heavy cream. Cook for 10 minutes, stirring often.
Using a sharp knife, make shallow cuts into the steak surface to expose more area. Season generously with Blackstone Blackened and Blackstone Tuscan Herb seasoning on all sides.
Drizzle olive oil over high heat and cook the steaks for about 4 minutes per side, depending on your desired doneness.
While the steak is cooking, in a large mixing bowl, combine all salad ingredients with a small drizzle of oil, salt, and pepper. Gently toss to incorporate all ingredients.
Once the steak is cooked, remove from the griddle and let it rest for 5 minutes.
Add mushrooms to the steak fat and cook for 5 minutes, tossing often.
To plate, slice the steaks on the bias and fan out on each plate. Add mushrooms and a bit of the salad. Pour some sauce over the steak slices. Serve hot.
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