Preheat a skillet over medium-high heat. Add half of the butter to the pan. Sprinkle salt and pepper over the steak then pan sear and set aside.

Add the rest of the butter to the pan, then once the butter has become hot add the mushrooms. Cook until softened.

Turn the heat down to low, then add the garlic and continue cooking for about a minute. Pour in the chicken stock and use a wooden spoon to scrape the brown bits off the bottom of the pan.

Mix in the cream cheese, Worcestershire, and black pepper. Stir together until the cheese melts into the sauce.

Plate the steak, then top with the mushroom stroganoff and garnish with parsley.