In a large oven-safe skillet, heat olive oil over medium-high heat. Once hot, add the steaks and sear for about 3-4 minutes on each side until a nice crust forms.

Roast the Steaks

Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes for medium-rare, or until desired doneness is reached. Remove from the oven and let rest.

Roasting the Maitake Mushrooms

Prepare the Mushrooms

While the steaks are roasting, toss the maitake mushrooms with olive oil, minced garlic, salt, and black pepper.

Roast the Mushrooms

Spread the mushrooms on a baking sheet and roast in the oven for about 15 minutes until golden and tender, tossing halfway through.

Making the Green Peppercorn Au Poivre

Create the Sauce

In the same skillet used for the steaks, melt the butter over medium heat. Add the drained green peppercorns and sauté for a minute.

Add Cream and Broth

Pour in the beef broth and heavy cream, stirring to combine. Bring to a simmer and let cook for about 5 minutes until slightly thickened. Season with salt to taste.