### **Optional Additions & Variations**
– **Spicy Kick:** Add red pepper flakes or a dash of hot sauce.
– **Herb Boost:** Stir in fresh parsley or chives at the end.
– **Mushroom Twist:** Sauté mushrooms with the garlic for an earthy flavor.
– **Wine Depth:** Deglaze the pan with ¼ cup white wine before adding cream.
### **Tips for Success**
**Room-Temperature Steak:** Let steak sit out 30 minutes before cooking for even doneness.
**High Searing:** Get a perfect crust by using a hot cast-iron or stainless steel pan.
**Rest the Steak:** Allow it to rest 5–10 minutes before slicing to retain juices.
**Low & Slow Sauce:** Simmer the sauce gently to prevent curdling.
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### **Step-by-Step Instructions**
#### **1. Cook the Steak:**
1. Pat steaks dry and season generously with **salt, pepper, and paprika**.
2. Heat **oil or butter** in a pan over **high heat**.
3. Sear steaks **3–4 minutes per side** for medium-rare (adjust for preference).
4. Transfer to a plate, tent with foil, and rest.
#### **2. Make the Sauce:**
1. In the same pan, melt **butter** over medium heat.
2. Add **garlic**, sauté for **30 seconds** until fragrant.
3. Pour in **broth** and **cream**, stirring to scrape up browned bits.
4. Add **mustard, herbs, and Parmesan** (if using). Simmer **3–5 minutes** until thickened.
5. Season with **salt & pepper**.
#### **3. Serve:**
– Slice steak against the grain, drizzle with sauce, and garnish with herbs.
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