Step 1

Pat the steaks dry with paper towels to ensure a good sear.

Step 2

Season both sides with salt and black pepper.

Step 3

Heat olive oil and butter in a pan over medium-high heat.

Step 4

Sear steaks for 2-3 minutes per side for medium-rare (adjust for preferred doneness).

Step 5

Remove from the pan and let rest on a plate, loosely covered with foil.

Step 6

Melt butter in the same pan over medium heat.

Step 7

Sauté shallots and garlic for 1 minute until fragrant.

Step 8

Add mushrooms and cook for 3-4 minutes until softened.

Step 9

Stir in Worcestershire sauce and Dijon mustard, mixing well.

Step 10

Pour in the beef stock and apple cider vinegar mixture, stirring to deglaze the pan.

Step 11

Lower heat and add heavy cream, stirring continuously until the sauce thickens.

Step 12

Season with salt and black pepper, then simmer for 1-2 minutes.

Step 13

Return the steak to the pan, spooning sauce over the top.

Step 14

Garnish with fresh parsley and serve hot.