Take steaks out of refrigerator 20-30 minutes prior to cooking. Salt and pepper them liberally and let them sit at room temperature.
Preheat skillet on medium-high heat
Add the extra virgin olive oil
Sear the steaks until they reach an internal temperature of 123°. My steaks took about 3-4 minutes on each side. Remove the steaks from the skillet, cover them with foil, and let them rest at room temperature. (The steaks will continue to cook internally while they rest.)
Melt the butter in the same skillet.
Add the mushrooms and cook until they start to caramelize and turn brown. Mine cooked for 5 minutes on medium heat.
Add the heavy cream.
Stir in the Boursin cheese until it melts.
Turn the heat to medium and cook for 3-4 minutes.
Add the steaks back into the skilled.
Add the fresh chopped parsley and cook for another 4-5 minutes.