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In a large skillet, melt the butter over medium heat.
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Add the mushrooms, garlic and onions.
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Cook, stirring frequently, until the mushrooms are tender and just start to brown, about 12 minutes.
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Add the broth and red wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, roughly 12 minutes.
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Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper.
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Set aside and keep warm.
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After you cook up your steak serve it with the sauce over it.