1️⃣ Cook the Filet Mignon:

1. Pat the steaks dry with paper towels and season generously with salt and pepper on both sides.
2. Heat olive oil and butter in a heavy skillet (cast iron preferred) over medium-high heat until hot.
3. Sear the steaks for 3-4 minutes on each side for medium-rare (adjust cooking time for preferred doneness). Transfer the steaks to a plate and cover with foil to rest.

2️⃣ Prepare the Mushroom Sauce:

1. In the same skillet, melt 2 tbsp butter over medium heat. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until golden and softened.
2. Add the minced garlic and sauté for 1 minute until fragrant.
3. Pour in the beef or chicken stock and simmer for 2-3 minutes, scraping up any browned bits from the pan.
4. Reduce the heat to low, stir in the heavy cream, Parmesan cheese, and Dijon mustard. Simmer gently for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

3️⃣ Assemble and Serve:

1. Spoon the creamy mushroom sauce over the filet mignon steaks. Garnish with fresh parsley and serve immediately with your favorite sides (mashed potatoes or steamed veggies work perfectly).