Dang this was good! It was also fast and easy. I used New York strip steaks because that is what I had in the fridge!:D You are supposed to use filets. It was still very tender.

Take the steaks and cut into 2 pcs each, pound with meat hammer to about 1/4" thick or so.
Rub with EVOO and some soy sauce.

For the sauce:

2 T. butter
2 T. minced shallots
1/2 cup beef stock
1 T. dijon mustard
1 T. chopped parsley
1 t. whatsthishere sauce
1/2 t. lemon juice
S & P
(wisk the mustard and broth together)

To cook-

Heat on high heat 2 T butter and 2 t. EVOO

This will cook fast! Put on the steaks and cook for 1 minute and flip and cook for 1 more minute! Done!

With the pan still on high heat add 2 the butter for the sauce and then saute the shallots for about 1 minute. Add the broth mixture to deglaze the pan. Stir in the parsley, whatsthishere, lemon juice and season with S&P.

Return the steaks back to the pan and then flip to coat with sauce.
We served with homemade smashed taters!