Directions:

Heat oven to 400 degrees F.

Warm olive oil in a large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to pan; cook for 2-3 minutes on each side or until browned.

Place steaks on a greased baking sheet. Bake for 18-22 minutes or until a thermometer inserted in meat reads 145 degrees F. Transfer steaks to a serving platter; tent with aluminum foil. Let rest for at least 3 minutes.

Meanwhile, melt butter in the same skillet over medium heat. Add shallots; season with salt and pepper. Cook for 4-5 minutes or until shallots are tender, stirring occasionally.

Add wine, stirring to loosen any browned bits from bottom of pan. Bring to a boil; cook and stir for 3-5 minutes longer or until wine is reduced to about 1/3 cup.

Reduce heat to low. Gradually whisk in cream and Dijon mustard. Bring sauce just to a boil, stirring constantly. Cook and whisk for 4-6 minutes longer or until sauce is thickened.

Remove from the heat. Gradually whisk in parmesan until melted. Season with salt and pepper. Serve sauce with steaks.