My hubby begs me to make this at least once per week!

Preheat your oven to 400°F (200°C).

Season the steaks generously with salt and pepper on both sides.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.

Sear the steaks for 3-4 minutes on each side until a golden crust forms.

Transfer the skillet to the preheated oven and roast for an additional 5-7 minutes, or until the steaks reach your desired level of doneness.

While the steaks are in the oven, toss the cherry tomatoes with the remaining olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 10-12 minutes until they are soft and slightly caramelized.

Remove the steaks from the oven and let them rest on a plate, tented with foil.

In the same skillet used for the steaks, melt the butter over medium heat.

Add the heavy cream, Dijon mustard, garlic powder, and a pinch of salt. Stir to combine.

Simmer the sauce for 2-3 minutes until it thickens slightly.

Stir in the chopped parsley, chives, and thyme.

Serve the steaks topped with the creamy herb sauce and a side of roasted cherry tomatoes.

For a different flavor profile, consider adding a splash of white wine to the sauce for acidity. You can also experiment with different herbs such as tarragon or basil for a unique twist. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. For those who enjoy a smoky flavor, try grilling the steaks instead of searing them. This recipe is versatile and can be adapted to suit various dietary preferences and flavor profiles.