Seared Sirloin with Creamy Mushroom Sauce

Pat the sirloin steaks dry with paper towels and season generously with salt and black pepper on both sides.

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet.

Sear the steaks for 3-4 minutes per side for medium-rare, or longer for desired doneness. Remove the steaks from the skillet and let them rest on a cutting board, covered loosely with foil, for at least 5 minutes.

Reduce the heat to medium. Add butter to the same skillet. Once melted, add the finely chopped shallot and cook until softened, about 2 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the sliced mushrooms to the skillet and sauté, stirring occasionally, until they release their liquid and turn golden brown, about 5-7 minutes.

Stir in the Dijon mustard, then pour in the beef broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly for 2-3 minutes.

Stir in the heavy cream and chopped fresh parsley. Continue to simmer gently for 3-5 minutes, or until the sauce has thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.

Slice the rested steaks against the grain and serve immediately, spooning the creamy mushroom sauce generously over the top.