1 tablespoon olive oil
8 ounces (250g) mushrooms, sliced
4 cloves garlic, minced
1 cup heavy cream (or thickened cream)
1/2 cup beef broth (or chicken broth)
Salt and pepper, to taste
Fresh chopped parsley, for garnish
Instructions:
Cooking the Steak:
Season the steaks generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium-high heat until hot.
Sear the steaks for 3-4 minutes on each side, or until cooked to your desired doneness.
Remove the steaks from the skillet and let them rest while preparing the sauce.
Preparing the Mushroom Cream Sauce:
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