### Ingredients :
– 2 steaks of 230 g each
– Salt and pepper to taste
– 2 tablespoons of olive oil
– 3 tablespoons of butter
– 4 cloves of garlic, minced
– 120 ml of bourbon
– 250 ml of heavy cream
– 60 ml of beef broth
– 1 tablespoon of Dijon mustard
– 1 tablespoon Worcestershire sauce
– Fresh parsley, chopped (to garnish)
### Instructions :
1. **Preparing the steaks:** Season both sides of the steaks with salt and pepper. Set them aside.
2. **Cooking the steaks:** In a large skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 4 to 5 minutes on each side for medium doneness, or until desired doneness. Remove the steaks from the pan and let them rest.
3. **Preparation of the sauce:** In the same pan, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
4. **Deglaze with bourbon:** Carefully add the bourbon to the pan, stirring to deglaze and incorporate the cooking juices. Cook for about 2 to 3 minutes to allow the alcohol to evaporate.
5. **Add cream and broth:** Stir in heavy cream, beef broth, Dijon mustard and Worcestershire sauce. Let the sauce simmer for about 5 minutes, until it thickens to your liking.
6. **Serve:** Slice the steaks and serve topped with the garlic-bourbon cream sauce. Garnish with chopped fresh parsley.
**Preparation time:** 10 minutes
**Total time:** 25 minutes
**Servings:** 2