Ingredients
- Sauce:
- 1 TB vegetable oil
- 8 ounces white button mushrooms, trimmed, and sliced thin
- 1 garlic clove minced
- 1 cup low-sodium chicken broth
- 1/2 cup dry sherry
- 3 TB butter, cut into 3 pieces and chilled
- 1 TB minced fresh thyme
- Salt and pepper
Preparation
Step 1
1. For the steaks: Pat the steaks dry with paper towels, then season with salt and pepper. Heat the oil in a 12 inch skillet over medium-high heat until just smoking. Brown the steaks on the first side, about 4 minutes.
2. Flip the steaks over and continue to cook to the desired doneness, 4 to 6 minutes. Transfer the steaks to a clean plate, tent with foil, and let rest for 5 minutes.
3. Add the oil to the skillet and return to medium-high heat until shimmering. Add the mushrooms and cook until browned, about 10 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Stir in the broth and sherry, scraping up any browned bits, and simmer until thickened, about 5 minutes. Stir in any accumulated meat juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stirn in the thyme and season with salt and pepper to taste. Spoon the sauce over the steaks before serving.