Elegant and easy.
2 shallots, minced
2 cloves garlic, minced
1 tsp thyme, fresh or dried
1 cup mushrooms, either sliced or diced
1 T + 1 tsp olive oil (divided use)
1/2 cup dry red wine such as cabernet sauvignon
2 Tbl butter (divided use)
1 1/2 lbs flank steak
1 cup beef stock
1/4 cup cream/half and half if preferred
Salt and pepper.
Season the steak with salt and pepper (I also like to sprinkle on some garlic powder).
In a large frying pan over medium heat put in 1 tablespoon olive oil. Heat to shimmering and then add the shallots, garlic, and thyme. Cook until the vegetables soften then add the mushrooms and 1 tablespoon butter. Saute’ until the mushrooms are cooked through then add the wine. Turn up heat to medium high and cook until the wine has reduced. Remove the vegetables to a plate.
In the same pan add the other tablespoon of olive oil and cook the steak to the doneness you prefer. Remove the steak from the pan.
Add the reserved mushroom mixture back to the pan and add beef stock, 1 tablespoon butter, and cream. Reduce mixture to sauce consistency.
Serve steak with the sauce.
