Ingredients:

For the steak:

2 boneless beef steaks (ribeye or sirloin)

Salt and pepper, to taste

2 tbsp olive oil

1 tbsp butter

For the garlic cream sauce:

1 tbsp butter

4 garlic cloves, minced

1 cup heavy cream

½ cup beef broth

1 tsp Dijon mustard

¼ cup grated Parmesan cheese

Salt and pepper, to taste

Instructions:

1️⃣ Season the steaks with salt and pepper on both sides. Let them rest at room temperature for 15 minutes.

2️⃣ Heat olive oil in a large skillet over medium-high heat. Add the steaks and cook for about 4-5 minutes per side for medium-rare, or to your preferred doneness. Remove steaks from the skillet and let them rest.

3️⃣ In the same skillet, add butter and melt it over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4️⃣ Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the skillet. Let it reduce slightly.

5️⃣ Add the heavy cream, Dijon mustard, and Parmesan cheese. Stir everything together until the sauce thickens, about 3-4 minutes. Season with salt and pepper to taste.

6️⃣ Return the steaks to the skillet, spooning the sauce over them. Let the steaks warm up for 1-2 minutes.

7️⃣ Serve the steaks hot, drizzled with the garlic cream sauce, and garnish with chopped parsley.

Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Kcal: 600 Kcal | Servings: 2