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Heat olive oil in a large skillet over medium-high heat. Season the beef steaks with salt and pepper.
Sear steaks for about 3-4 minutes per side (for medium-rare) or until desired doneness. Remove from pan and keep warm.
In the same skillet, add chopped onion and sauté until translucent. Add garlic and cook for another minute.
Add mushrooms and cook until they release their juices and become golden brown.
Pour in the heavy cream and stir, letting the sauce thicken slightly (about 3-4 minutes). Adjust seasoning with salt and pepper.
Return steaks to the skillet and spoon sauce over them. Heat through for a minute.
Garnish with fresh parsley and serve immediately.
Serving and storage tips:
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