Steak Au Poivre with Sherry Mushroom Cream Sauce

Instructions

1. Add shallots and mushrooms and stir fry 2 to 3 minutes scraping up cooked bits. Add wine and turn up heat to medium, cook until wine is almost evaporated. Add broth and cream.
2. Allow steaks to sit at room temperature at least 20 minutes. Heat a cast iron skillet over medium heat and allow to get very hot, 5 to 10 minutes.
3. Brush oil over steaks, and season liberally with salt and pepper. Sear meat in pan and cook 3 to 4 minutes on one side or until nicely caramelized.
4. Continue to cook until cream mixture starts to thicken and can easily coat back of a spoon without running off. Remove from heat and allow to cool. Season to taste as needed with more salt and pepper. Serve sauce over steaks. Garnish with fresh herbs if desired.
5. Remove meat from pan to a dish and cover with foil. Make pan sauce while steaks rest.
6. Turn off heat, flip meat over and cook an additional 4 to 6 minutes or until temperature reaches 140 - 145ºF. There will be enough residual heat in pan to finish cooking, depending on desired doneness and thickness of meat.
7. Using same pan, do not wipe or pour out any remaining fat or cooked bits. Set pan over medium-low heat.