2 beef Ribeye Steaks boneless, cut 1 inch thick or Flat Iron Steaks (about 8 ounces each)
1/2 teaspoon coarse grind black pepper
Chopped fresh thyme (optional)
1 tablespoon butter
4 ounces mixed wild mushrooms such as cremini, shiitake and oyster, sliced
1 teaspoon minced garlic
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1/3 cup dry red wine
1 tablespoon cornstarch
1 tablespoon sun dried tomato spread
1/4 teaspoon pepper
For sauce, heat butter in medium saucepan over medium heat until melted. Add mushrooms and garlic; cook and stir 2 to 3 minutes or until mushrooms begin to soften. Remove mushroom mixture from pan; set aside.
Combine broth, wine and cornstarch; add to same pan. Bring to a boil. Cook and stir 1 minute or until slightly thickened. Reduce heat and simmer about 10 minutes or until mixture is reduced to 1-1/2 cups. Remove from heat; stir in mushroom mixture, sun dried tomato spread, pepper and salt, as desired.
Meanwhile press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook Ribeye steaks 12 to 15 minutes (Flat Iron steaks 11 to 14 minutes) for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm. Add mushroom sauce to skillet; cook and stir, 1 to 2 minutes or until browned bits attached to skillet are dissolved. Spoon sauce over steaks; sprinkle with thyme, if desired.
Nutrition information per serving, using Ribeye Steaks (1/2 recipe): 460 calories; 20 g fat (9 g saturated fat; 7 g monounsaturated fat); 145 mg cholesterol; 918 mg sodium; 10 g carbohydrate; 1.6 g fiber; 54 g protein; 16.7 mg niacin; 1.2 mg vitamin B6; 2.8 mcg vitamin B12; 4.4 mg iron; 66.5 mcg selenium; 9.8 mg zinc.