2 tablespoon butter
4 shallots, diced
2 cloves garlic, minced
1/2 lb assorted mushrooms, cut into chunks if big
1 cup dry red wine
1 cup beef stock
1 tablespoon chopped, fresh thyme
salt
pepper
4 steaks; fillet, New York or rib eye
In a frying pan, melt butter, add shallots and cook until slightly golden. Add garlic and mushrooms, increase heat. Stir well and when they begin to stick add wine, then beef stock and thyme. Boil until mushrooms are cooked and sauce is reduced slightly, about 5 minutes. Check seasoning. Cook steaks as desired and serve with sauce.
Serves 4.