Rib Eye Steaks with Mushroom Sauce

Ingredients

• 1 cup beef broth 
• 2 tablespoons butter 
• 0.5 teaspoon thyme leaves dried
• 6 servings thyme leaves fresh for garnish, optional
• 4 cloves garlic minced
• 6 servings salt and ground pepper fresh black
• 0.5 cup heavy whipping cream 
• 16 ounce gourmet blend mushrooms sliced
• 2 tablespoons olive oil 
• 6 rib eye steaks 1-inch-thick
• 1  shallots minced

Equipment

• frying pan

Directions

1. In a large skillet, melt the butter over medium heat.
2. Add the mushrooms, garlic and shallots. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes.
3. Add the broth and bring to a boil. Reduce the heat and simmer until the liquid is reduced to about 1/2 cup, about 12 minutes. Stir in the cream and simmer until the sauce is thickened, 6 to 8 minutes. Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside and keep warm.
4. Sprinkle the steaks evenly with salt and pepper.
5. In a large skillet, heat the oil over medium-high heat.
6. Add the steaks, in batches if necessary, and cook for 4 to 5 minutes per side or until desired degree of doneness.
7. Remove from the skillet and let stand for 10 minutes.
8. Serve the steaks with the mushroom sauce.
9. Garnish with thyme leaves if desired.