Take the filet mignon steaks out of the refrigerator and let them sit at room temperature for about 30 minutes prior to cooking. This ensures even cooking.

Season the Steaks

Rub the steaks with olive oil, then season both sides generously with salt and black pepper.

Sear the Steaks

Preheat a skillet over medium-high heat. Once hot, add the steaks to the skillet. Sear for 4-5 minutes on one side until a nice crust forms.

Add Aromatics

Flip the steaks, add crushed garlic cloves and rosemary sprigs to the skillet, and continue to cook for another 3-4 minutes for medium-rare.

Rest the Steaks

Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes before serving.

Sauce Preparation Instructions

Start the Sauce

In the same skillet used for the steaks, reduce the heat to medium and add the butter. Let it melt, scraping up any browned bits from the bottom of the pan.

Add Liquids

Pour in the white wine and beef broth, stirring to combine. Allow the mixture to simmer for about 5 minutes to reduce slightly.

Add Cream and Mustard

Stir in the heavy cream and Dijon mustard. Cook for an additional 3-4 minutes until the sauce thickens, stirring frequently.

Finish the Sauce

Stir in chopped fresh parsley for freshness and season with salt and pepper to taste. Remove from heat.