Filet Steak with Shrimp Peppercorn Sauce

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Steak:

Five 2-inch-thick beef filet steaks (about 10 ounces each)

Kosher salt and freshly ground black pepper

1 tablespoon salted butter

1 tablespoon olive oil 

Sauce:

2 tablespoons salted butter

8 ounces shelled and deveined jumbo shrimp (16- to 20-count), chopped

1/2 cup beef broth 

1/4 cup brandy 

1 cup heavy cream 

2 tablespoons crushed peppercorns 

1 tablespoon chopped fresh parsley