Steak And Drunken Mushrooms - cooking recipe

Ingredients

3 tablespoons butter
4 (8 ounce) sirloin steaks, pounded 1/2-inch thick
salt, to taste
pepper, to taste
8 ounces mushrooms, sliced
2 shallots, finely chopped
1 garlic clove, finely chopped
1 cup beer, preferably Bass Ale
1 dash Worcestershire sauce

Preparation

In large, heavy skillet, melt 1 T butter over medium-high heat.
Season 2 steaks with salt and pepper and add to the pan, weighting them down with a Dutch-oven or another skillet.
Cook until browned, about 1 1/2 minutes per side.
Transfer the steaks to a large platter, cover loosely with foil and repeat with another tablespoon butter and the remaining 2 steaks.
In same skillet, add the mushrooms, shallots and garlic.
Cook, stirring frequently, until the mushrooms are softened and the shallots are translucent, about 5 minutes.
Reduce the heat to medium, add the beer and simmer until the liquid is reduced by half, about 3 minutes.
Remove from the heat and whisk in the remaining 1 t butter and the Worcestershire sauce.
Top each steak with the mushroom mixture.