Seared Steaks

In my quest for downsizing my cookbook collection, I found a recipe for seared steaks with a mushroom cream sauce. I have made it a few times and each time, I have modified it...I like to say perfecting it (it is ME who's cooking, you know). Here is the (very) modified recipe.

2 tablespoons extra virgin olive oil
4 strip steaks (any steak about 1 inch thick or so)
Salt and pepper
1/2 cup shallots, finely chopped
8 ounces mushrooms (I like a combo of porcini, portabella, and shitake)
1/2 cup white wine
1/2 cup chicken stock
1/2 cup creme fraiche
1/2 chopped chives

Heat a large skillet over medium heat and add the olive oil. Season the steaks with salt and pepper and add to the skillet. Cook for about four minutes on each side (for medium-cooked meat). Transfer to a plate and keep warm.

To that same skillet, add the shallots and cook until slightly softened, about 2 minutes or so. Add the mushrooms and cook until they release their juices, stirring constantly. Add the wine, chicken stock and creme fraiche. Bring to a simmer (not a boil). Add the chives (same a little for garnish). The sauce may be a bit thin. Add either flour or cornstarch (very little amounts at a time) and stir until you get the right consistency.

Top the steak with the mushroom sauce. Garnish with the chives. It's great with some toasted Italian bread.