Steak with Creamy Mushroom Sauce Over Egg Noodles

Bring a large pot of salted water to a boil. Add the egg noodles and cook according to package instructions until al dente. Drain and set aside.

Prepare the Steak:
Season both sides of the steaks with salt and pepper.
In a large skillet, heat olive oil and butter over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness. Remove the steaks from the skillet and let them rest for a few minutes.

Make the Creamy Mushroom Sauce:
In the same skillet, add the sliced mushrooms and cook until they are browned and tender, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Stir to combine and let it simmer for a couple of minutes.
Reduce the heat to low and stir in the heavy cream. Cook for another 3-5 minutes, allowing the sauce to thicken. Season with salt and pepper to taste.

Serve:
Slice the rested steak and place it over a bed of egg noodles. Spoon the creamy mushroom sauce generously over the steak and noodles.
Garnish with chopped fresh parsley.

Serving and Storage Tips