4 steaks, of your choice (striploin, top sirloin, ribeye etc.).

1 tablespoon (15 ml) olive oil

3 tablespoons (45 ml) butter

8 oz (227 g) white button mushrooms, halved

2 teaspoons (10 ml) cornstarch

2 cups (500 ml) beef broth

• 1/2 cup (125 ml) sherry or
• 1/2 cup (125 ml) marsala

In a large skillet, ideally non-stick, brown the steaks in the oil and 15 ml (1 tablespoon) of butter until the desired doneness. Season with salt and pepper. Set aside on a warm plate.

In the same skillet, brown the mushrooms in the remaining butter. Season with salt and pepper. Set aside with the meat.

In the same skillet, bring the remaining ingredients to a boil, stirring constantly with a whisk. Simmer for about 5 minutes or until the sauce is syrupy. Adjust the seasoning.

Serve with Brown Butter Mashed Squash.

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