3 TBSP Olive Oil
1 Shallot Sliced into thin Strips
½ lb Shiitake Mushrooms Sliced Thin
½ lb Cremini Mushrooms Sliced Thin
1 Cup Marsala Wine Sauce
2 tsp Fresh Chopped Thyme
4 Sirloin Fillets
½ Cup Beef Stock
Taste Borsari Seasoning
4 TBSP Unsalted Butter cut into 6-8 pieces
1 TBSP Chopped Fresh Chives
Heat olive oil to medium high in a large skillet. Cook your shallots until they begin to caramelize. Add mushrooms and cook both until the mushrooms start to soften. Add the stock, wine and thyme. Reduce heat to medium and allow to reduce by two thirds.
While your sauce reduces, Heat grill on high. Season your steaks with Borsari Seasoning and rub lightly with olive oil. Sear the meat 2 minutes on both sides and reduce the heat to medium. Continue to cook your steaks turning once until internal temp is about 125*F for medium rare. (about 6-8 more minutes)
Allow steaks to rest for 7-9 minutes.
While steaks are resting swirl chunks of butter into the reduced sauce until they are melted and combined. Season the sauce to taste with salt and pepper and spoon over the steaks. Top the steaks with the chives and serve.