8 ounces mixed mushrooms, such as oyster and trumpet, sliced
1 tablespoon fresh thyme leaves, roughly chopped
1 teaspoon roughly chopped rosemary leaves
2 cloves garlic, divided
2 sprigs fresh thyme
2 sprigs fresh rosemary
¾ cup red wine
½ cup beef stock
Directions
Season the steaks with 1 teaspoon each of salt and pepper on either side. Let rest at room temperature while preparing the butter and mushrooms.
To make the compound butter, soften 4 tablespoons of butter in a medium-sized bowl. Add the chopped thyme, chopped rosemary, ¼ teaspoon salt, and ¼ teaspoon pepper. Grate 1 clove of garlic into the mixture, then use a spatula to combine until very smooth.
Place the butter on a sheet of plastic and roll into a small cylinder. Seal the plastic and chill in the refrigerator.
Heat 1 tablespoon butter in a cast iron skillet over medium heat. Add the mushrooms and cook, adding oil if needed, until browned and glossy. Remove and reserve.
Turn the heat up to medium-high and add 2 more tablespoons of butter, the thyme sprigs, rosemary, and garlic, smashed lightly. Once the butter is mostly melted, add the steaks, working one at a time if needed.
Sear the steak until deeply browned on each side, about 6 minutes total, basting the cooked side with butter from the skillet. Once cooked, remove on a plate and cover with foil.
Turn the heat to medium-low and add the wine, scraping any browned bits from the bottom of the skillet. Bring to a simmer and cook until reduced by half.
Add the broth and reduce by half again. Add 2 tablespoons of the prepared compound butter (about half the log) and stir to combine. Remove from the heat and add the mushrooms.
To serve, slice steaks and add to a plate. Add a pat of compound butter to each steak. Ladle red wine mushroom mixture over top.