Preheat oven to 350°F and place the rack in the middle. Pat steaks dry and season with salt and pepper.

Heat 2 tablespoons of olive oil in a large pan over medium heat. Sear steaks for 4 minutes per side, including the sides if thick. Place on a baking tray and cook in the oven until 120°F (about 5-6 minutes). Tent with foil when done.

Turn burner to medium-high. Add reconstituted mushrooms to the pan and cook for 3 minutes. Add cremini mushrooms and cook until they release water (5-7 minutes). Let them brown for a few more minutes.

Reduce heat to medium. Add remaining olive oil, shallots, and a pinch of salt. Cook for 2-3 minutes until soft. Add garlic and cook for another minute.

Add flour to the pan and whisk until no white specks remain. Whisk in Marsala wine and bring to a boil. Reduce by half, then add beef stock and boil until the sauce thickens (about 2 minutes). Lower to a simmer.

Season sauce with salt and pepper. Add steaks back to the pan and spoon sauce on top. Flip steaks every minute until they reach 130-135°F or desired doneness. Remove steaks, whisk butter and parsley into the sauce, pour over steaks, and serve immediately. Enjoy!