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In a heavy skillet, heat olive oil over high heat until just smoking. Add the steaks and sear on each side for 2-3 minutes until a golden crust forms.
Add one tablespoon of butter to the skillet, then transfer the skillet to the preheated oven. Roast the steaks for 5-7 minutes for medium-rare. Adjust the cooking time depending on your preferred doneness.
Remove the steaks from the skillet and let them rest on a plate, tented with foil, to keep them warm and allow the juices to redistribute.
Making the Sauce:
Reduce the heat to medium and add the remaining tablespoon of butter to the skillet. Add the mushrooms and garlic, sautéing until the mushrooms are golden and soft.
Deglaze the pan with beef broth, scraping up the browned bits from the bottom of the pan. These bits add rich flavor to the sauce.
Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Allow the sauce to simmer until it thickens enough to coat the back of a spoon.
Serving:
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