Ingredients:

  • 2 (8-10 ounce) sirloin steaks, about 1-inch thick (225-285g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 tablespoon unsalted butter (15g)
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 tablespoon olive oil (15ml)
  • 8 ounces cremini mushrooms, sliced (225g)
  • ¼ teaspoon kosher salt (1.25g)
  • ¼ teaspoon black pepper (1.25g)
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • ¼ cup dry sherry (60ml)
  • 1 cup beef broth (240ml)
  • ½ cup heavy cream (120ml)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon unsalted butter (15g)
  • Salt and pepper to taste

Instructions:

  1. Pat steaks dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a cast iron skillet over high heat until smoking hot. Add steaks and sear for 3-4 minutes per side for medium-rare, adjusting time based on desired doneness.
  3. Add butter, garlic, and thyme to the skillet. Tilt the skillet and use a spoon to baste the steaks with the melted butter mixture for about 1 minute.
  4. Remove steaks from skillet and transfer to a plate. Tent loosely with foil and let rest for at least 5-10 minutes.
  5. In the same skillet, heat olive oil over medium-high heat. Add mushrooms, salt, and pepper and sauté until softened and browned, about 5-7 minutes.
  6. Add shallot and garlic to the skillet and sauté for 1 minute more, until fragrant.
  7. Pour in sherry and scrape up any browned bits from the bottom of the skillet. Let the sherry reduce slightly, about 1-2 minutes.
  8. Pour in beef broth and bring to a simmer. Cook until the sauce has thickened slightly, about 5-7 minutes.
  9. Stir in heavy cream, parsley, and butter. Season with salt and pepper to taste. Simmer for another minute or two until the sauce is heated through.
  10. Slice steaks against the grain and spoon the mushroom sauce over the top. Serve immediately.