Cook mushrooms twice. First, in a hot frying pan saute chanterelle for 5 min on high heat – season with salt. Drain on paper towels. Reheat pan, throw in butter, mushrooms and shallots and finish cooking on hight heat for about 5 min more; add parsley. Turn the heat off and keep warm until ready to serve.
Pat dry steaks using paper towel. Rub with frying oil (grape seed or peanut oil), season with salt only, on both side; leave meat out. Heat up (red hot) frying pan or cast iron skillet. Sear tournedos 4 min on each side (add a drizzle of oil during cooking). Sear the edges as well about 20 seconds on each side. Transfer meat on a warm plate or tray, tent with aluminum foil and let rest 10 min or more. Use the same pan for the pepper sauce.
*In place of veal demi-glace, reduce chicken stock (1qt/1L to a cup/250g). Combine reduced stock with 2 beef cubes, or 1 sachet/40g savory choice demi glacé.
Lightly toast crushed pepper and flambe with Brandy. Add crushed garlic and wine and reduce by half. Add demi-glace; let simmer for 5 min or so. Add heavy cream, bring to boil and cook down on low to syrupy consistency for about 10 min. Season with salt to taste and transfer in a small saucepan – keep warm.
Steaks can be reheated in a 450ºF/230ºC oven for a couple of minutes right before serving. On hot plates, place warm steak first, surround with hot pepper sauce and mushrooms. Garnish meat with a sprinkle of fleur de sel and a fresh thyme sprig. Bon appétit!