In the same skillet, add another tablespoon of olive oil if needed.
Add the sliced mushrooms to the skillet and cook for 2-3 minutes, or until they start to brown.
Add the minced garlic and cook for an additional 30 seconds, stirring constantly.
Pour in the heavy cream and beef broth, and bring the mixture to a simmer.
Allow the sauce to simmer for 5-7 minutes, or until it thickens slightly. Season with salt and pepper to taste.
Return the cooked steaks to the skillet, along with any accumulated juices, and simmer for an additional 2-3 minutes to heat through.
Finishing Touches:
Spoon the mushroom cream sauce over the steaks.
Melt the butter in the skillet and add the minced garlic. Cook for 1-2 minutes until fragrant.
Drizzle the garlic butter over the steaks and sauce.
Garnish with fresh chopped parsley.
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