Steak With Red Wine, Mushroom Reduction - cooking recipe

Ingredients

2 (1 lb) steak (your favorite kind)
1 -2 tablespoon olive oil (enough to coat the pan)
4 garlic cloves (crush with the side of a knife to release flavor)
kosher salt
pepper
ground savory
1/2 cup red wine
1 cup beef stock or 1 cup chicken stock
1/2 lb baby portabella mushrooms

Preparation

Rub both sides of the steak with salt, pepper, and savory. Heat oil in a large skillet over medium heat; add garlic cloves and steak. Cook steak 5 minutes on each side for medium rare. Transfer steaks to a cutting board. If you would like them cooked through a bit longer, cover with aluminum foil, they will continue to cook. Add mushrooms to the pan, leave heat on medium, and saute until tender. Transfer mushrooms to a small bowl.
Discard garlic from the pan. Add red wine and stock to the pan. Reduce over high heat, scraping bottom with a wooden spoon, until 1/2 cup of sauce remains. Combine with mushrooms.
serve beef with mushroom sauce on the side.