New York Strip Steak With Brandied Mushrooms

• 2 tablespoons extra virgin olive oil
• 4 (10 ounce) boneless New York strip steaks, each 1-inch thick
• 1 1/2 teaspoons salt
• 1/2 teaspoon fresh ground black pepper
• 2 lbs white button mushrooms, left whole and untrimmed
• 1/2 teaspoon fresh thyme leave
• 3 garlic cloves, chopped
• 1/4 cup brandy
• 1/2 cup heavy cream

1. Heat 1 T of the oil in large skillet over medium-high heat.
2. Season steaks with 1 t of the salt and 1/4 t of the pepper.
3. Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare.
4. Remove steaks and cover loosely with foil to keep warm.
5. In same skillet, add the remaining 1 T oil.
6. Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft.
7. Add thyme, 1/4 t salt and garlic and cook for 2 more minutes.
8. Remove mushrooms with a slotted spoon; place in a bowl.
9. In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute.
10. Add cream and cook 2-3 minutes, until slightly thickened.
11. Return mushrooms and their juices to the pan and simmer for 2 more minutes.
12. Season with the remaining 1/4 t salt and 1/4 t pepper.
13. Serve with steak.

extra virgin olive oil, boneless new, salt, fresh ground black pepper, white button mushrooms, thyme, garlic, brandy, heavy cream

Taken from www.food.com/recipe/new-york-strip-steak-with-brandied-mushrooms-221183 (may not work)