Follow these steps to make this delightful dish:

1. Season the steaks generously with salt and pepper on both sides.
2. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the steaks and sear for about 3-4 minutes on each side, or until your desired doneness is achieved. Remove from the skillet and set aside to rest.
3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté until fragrant, about 1 minute, being careful not to let it burn.
4. Add the heavy cream, beef broth, and Dijon mustard to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it thickens slightly.
5. Stir in the lemon juice and half of the chopped parsley, then return the steaks to the skillet, spooning the sauce over them. Simmer for an additional 2 minutes to ensure the steaks are warmed through.
6. Serve the steaks with a generous portion of sauce, garnished with the remaining parsley.

My tip: If you’re like me and enjoy a bit of extra garlic, feel free to add more. It’s all about adjusting to your taste and making it your own.