A delightful dish featuring tender beef steaks smothered in a rich and creamy mushroom sauce.
Heat the olive oil in a skillet over medium-high heat.
Ensure the skillet is hot before adding the steaks to achieve a good sear.
Cook the beef steaks in the skillet, turning once, until they reach your desired doneness.
Use a meat thermometer to check the internal temperature for precise doneness.
Remove the steaks from the skillet and place them on a serving platter. Cover to keep warm.
Letting the steaks rest allows the juices to redistribute, keeping them tender.
In the same skillet, add the mushrooms and cook until tender, about 4-5 minutes.
Stir occasionally to ensure even cooking and prevent sticking.
Stir in the beef broth and cream, cooking until the sauce thickens slightly.
Simmer gently to avoid curdling the cream.
Pour the mushroom sauce over the steaks and serve immediately.
Garnish with fresh parsley for a touch of color and flavor.
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