๐๐ญ๐๐๐ค ๐ฐ๐ข๐ญ๐ก ๐๐๐ซ๐ฅ๐ข๐ ๐๐ซ๐๐๐ฆ ๐๐๐ฎ๐๐
1 tbsp butter 
For the garlic cream sauce:
1 tbsp butter
4 garlic cloves, minced 
1 cup heavy cream 
ยฝ cup beef broth 
1 tsp Dijon mustard
ยผ cup grated Parmesan cheese 
Salt and pepper, to taste
Fresh parsley, chopped (for garnish) 
Instructions:
Season the steaks with salt and pepper on both sides. Let them rest at room temperature for 15 minutes. 
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. 
In the same skillet, add butter and melt it over medium heat. Add the minced garlic and sautรฉ for about 1 minute until fragrant.
Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the skillet. Let it reduce slightly.
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. 
