Filet Mignon with Creamy Parmesan Mustard Sauce: A Luxurious, Flavor-Packed Dish

Prepare the steaks: Pat the filet mignon steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and pepper.
Sear the steaks: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for 3-4 minutes per side, or until the desired level of doneness is reached (for medium-rare, aim for an internal temperature of 130°F/54°C). Remove the steaks from the skillet and let them rest while you prepare the sauce.
Make the creamy sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Deglaze the pan: Pour in the white wine (or chicken broth) to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Allow it to simmer for 2 minutes to reduce slightly.
Add the cream and mustard: Stir in the heavy cream, Parmesan cheese, Dijon mustard, and thyme. Bring the mixture to a simmer and cook for 3-4 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
Serve: Return the filet mignon steaks to the skillet, spooning the sauce over the top. Let the steaks heat through in the sauce for 1-2 minutes.
Garnish and serve: Transfer the steaks to serving plates, pour the sauce over them, and garnish with fresh chopped parsley. Serve immediately.
Serving and Storage Tips: