1/2	tablespoon (7.5 ml) olive oil

2	shallots, minced

1	large garlic clove, thinly sliced

2	beef medallions, about 4 ounces (120 g) each, trimmed of all fat

4	ounces (120 g) shiitake mushrooms, stems removed

1/4	cup (60 ml) dry red wine

1/2	cup (120 ml) low-sodium canned beef broth

1/2	teaspoon (2.5 ml) crushed dried thyme

1. In a heavy cast-iron or nonstick skillet, heat olive oil over medium-high heat. Add the shallots, garlic, and steaks. Cook steaks 2 1/2 to 3 minutes per side, turning once, for medium-rare. Transfer steaks to a carving board and keep warm.
2. Add the mushrooms to the skillet, raise heat to high, and sauté for 2 minutes per side. Transfer mushrooms to a small bowl.
3. Discard fat from skillet. Add wine to the skillet and stir to deglaze the pan, loosening any browned bits. Add beef broth and thyme. Cook, stirring, until reduced by half. Return mushrooms to skillet.
4. Thinly slice steaks on the diagonal. Pour any steak juices into the sauce. Arrange steaks on heated serving plates and spoon mushrooms sauce over the meat. Serve hot.