๐๐ญ๐๐๐ค ๐ฐ๐ข๐ญ๐ก ๐๐๐ซ๐ฅ๐ข๐ ๐๐ซ๐๐๐ฆ ๐๐๐ฎ๐๐ย
1 tbsp butter ๐ง
For the garlic cream sauce:
1 tbsp butter ๐ง
4 garlic cloves, minced ๐ง
1 cup heavy cream ๐ฅ
ยฝ cup beef broth ๐
1 tsp Dijon mustard
ยผ cup grated Parmesan cheese ๐ง
Salt and pepper, to taste
Fresh parsley, chopped (for garnish) ๐ฟ
Instructions:
1๏ธโฃ Season the steaks with salt and pepper on both sides. Let them rest at room temperature for 15 minutes. ๐
2๏ธโฃ 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. ๐ก๏ธ Remove steaks from the skillet and let them rest. ๐ฅฉ
3๏ธโฃ In the same skillet, add butter and melt it over medium heat. Add the minced garlic and sautรฉ for about 1 minute until fragrant. ๐ง
4๏ธโฃ Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the skillet. Let it reduce slightly. ๐
5๏ธโฃ 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. ๐ถ๐ง