Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat steaks dry with paper towel; season all over with salt and pepper.
Heat oil over medium-high heat in nonstick skillet; cook steaks, for 4 to 6 minutes, turning once or more until steaks are cooked to medium (160ºF/71ºF) and browned but still pink inside. Transfer to a plate, cover loosely with foil to keep warm; set aside.
Reduce heat to medium. Add garlic and rosemary to skillet; cook, stirring, for 30 to 60 seconds or until fragrant. Pour in beef broth and red wine; bring to a boil. Cook, stirring occasionally, for about 3 to 5 minutes or until reduced by half. Stir in cranberry sauce. Reduce heat to low.
Add butter, one cube at a time, stirring or swirling skillet to allow each piece to dissolve before adding the next. Move skillet back and forth from heat, for about 2 to 3 minutes or as needed, to dissolve butter to a creamy consistency.
Serve sauce over steaks. Sprinkle with parsley.