Grabi sauce pa lang ulam na 

Steak with Garlic Cream Sauce 

Ingredients
For the steak:
- 2 steaks (sirloin, ribeye, or filet mignon, about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper to taste

For the garlic cream sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/3 cup chicken or beef broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped

Directions
1. Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks for 3-4 minutes per side (or until cooked to your preferred doneness). Remove from skillet and let rest.
2. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
3. Pour in the chicken or beef broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.
4. Stir in heavy cream, Parmesan cheese, Dijon mustard (if using), and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Adjust seasoning with salt if needed.
6. Plate the steaks and pour the creamy garlic sauce over them. Garnish with fresh parsley and serve warm.

Prep time: 10 mins, Cooking time: 20 mins, Servings: 2, Kcal: ~550 per serving