In a large skillet, melt 1 tablespoon of butter over medium-high heat.

Season steaks with salt and pepper, then cook each side for 3-5 minutes. Tent with foil.

Add another tablespoon of butter to the skillet, sauté mushrooms for 2-3 minutes.

Stir in shallot, garlic, lemon juice, and Dijon. Cook for an additional minute. Pour in stock, then slowly whisk in cream.

Return steaks to the pan, spoon sauce and mushrooms over, garnish with parsley. A delightful dish with flavors that shine!