====== Mushroom Steak Sauce ======

===== Ingredients =====

  * 2 tablespoons unsalted butter divided
  * 1 tablespoon olive oil
  * 6 ounces small cremini or button mushrooms sliced
  * 1 small shallot minced
  * 1 clove garlic minced
  * 2 teaspoons fresh thyme leaves
  * ⅓ cup dry white wine or dry red wine
  * 1 cup beef stock or chicken stock
  * ½ teaspoon cornstarch
  * 2 teaspoons Dijon mustard
  * 1 tablespoon Worcestershire sauce
  * 2 tablespoons heavy cream
  * salt and pepper to taste

====== INSTRUCTIONS ======
 
  - Return the skillet used for the steaks to the stove top set over medium-high heat. 
  - Add 1 tablespoon butter and the olive oil. 
  - Once melted add the mushrooms and stir to coat. Spread in an even layer and cook undisturbed until the mushrooms are well browned on one side, about 5 minutes. Stir and continue cooking until the moisture is released and then evaporates and the mushrooms are well browned, about 3 minutes more.
  - Add the remaining 1 tablespoon of butter to the pan with the shallots and mushrooms. 
  - Cook stirring frequently until softened, about 3 minutes. 
  - Add the garlic and thyme leaves and sauté for 1 minute or until fragrant. 
  - Gradually add the wine and stir to deglaze the pan while scraping up any browned bits on the bottom.
  -  Continue cooking until almost all the wine has evaporated.
  - Stir the cornstarch into the beef stock then add the beef stock, mustard and Worcestershire to the skillet and bring to a simmer. 
  - Continue to cook and stir until the sauce is slightly reduced, about 5 minutes. 
  - Reduce the heat to low and add the cream. Heat gently for a few minutes or until the sauce thickens slightly and coats the back of a spoon. 
  - Check the seasoning and add salt and pepper to taste. Add a splash of beef stock if needed for desired consistency.
  - Transfer the steaks to individual plates and pour any accumulated juices into the mushroom sauce. Stir to combine then spoon over the steaks and serve immediately.