Recipe

Step 1: Mix thyme, oil, dry mustard, salt, pepper and garlic to form a paste, in a dish large enough to hold steaks in one layer. Trim fat from steaks. If steaks are large, cut into 4 serving portions. Using hands, rub paste all over.

Step 2: For sauce, remove stems from mushrooms and discard. Wash, pat dry and thinly slice caps. (You should have about 5 cups). Halve shallots; thinly slice lengthwise.

Step 3: In large nonstick skillet, heat 2 tbsp of the butter over medium-high heat. Cook mushrooms and shallots, stirring often, for about 10 minutes or until tender and beginning to brown. Transfer to bowl.

Step 4: Add remaining butter to skillet and increase heat to high. Fry steaks until well browned but still rare inside, 2 minutes per side. Add brandy (flambé if desired). Remove steaks from pan; keep warm.

Step 5: Stir beef stock, cream and Worcestershire sauce into pan, scraping up brown bits. Boil for 6-8 minutes or until slightly thickened. Reduce heat to medium.

Step 6: Whisk in mustard. Return steak and mushroom mixture to skillet, turning steaks to coat. Cook about 2 minutes longer or until steaks reach desired doneness. Taste and adjust seasoning. Sprinkle with fresh thyme.