๐’๐ญ๐ž๐š๐ค ๐ฐ๐ข๐ญ๐ก ๐†๐š๐ซ๐ฅ๐ข๐œ ๐‚๐ซ๐ž๐š๐ฆ ๐’๐š๐ฎ๐œ๐žย 


1 tbsp butter ๐Ÿงˆ
For the garlic cream sauce:
1 tbsp butter ๐Ÿงˆ
4 garlic cloves, minced ๐Ÿง„
1 cup heavy cream ๐Ÿฅ›
ยฝ cup beef broth ๐Ÿ–
1 tsp Dijon mustard
ยผ cup grated Parmesan cheese ๐Ÿง€
Salt and pepper, to taste
Fresh parsley, chopped (for garnish) ๐ŸŒฟ
Instructions:
1๏ธโƒฃ Season the steaks with salt and pepper on both sides. Let them rest at room temperature for 15 minutes. ๐Ÿ•’
2๏ธโƒฃ 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. ๐ŸŒก๏ธ Remove steaks from the skillet and let them rest. ๐Ÿฅฉ
3๏ธโƒฃ In the same skillet, add butter and melt it over medium heat. Add the minced garlic and sautรฉ for about 1 minute until fragrant. ๐Ÿง„
4๏ธโƒฃ Pour in the beef broth and bring it to a simmer, scraping up any browned bits from the skillet. Let it reduce slightly. ๐Ÿ–
5๏ธโƒฃ 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. ๐Ÿถ๐Ÿง€

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