Melt butter, heat garlic and Worchester sauce and let reduce to about half.

Add in wine, and if you like a bit of half & half or cream.

Add mushrooms, simmer a few minutes, then turn off heat and wait for steaks to cook

Cook the steaks to taste (they really should be rare – a lot of folks try for medium and get an over done piece of expensive meat. Try 4 to 5 minutes on each side over high heat, flipping frequently. You can saute the steaks, but if so, you should pound them to ½ inch thick or butterfly them for easier cooking.

Just before steaks are ready reheat the sauce and top hot steaks with sauce and mushrooms.

Potatoes can be boiled before you prepare the steaks. Leave the skins on. When ready to serve, drain, add 2 Tbs. butter and ½ tsp. paprika. Let butter melt, mix to coat potatoes with paprika, then gently mash them so that the skins are broken.

Asparagus can also be prepared before steaks. Cut asparagus into one inch pieces. Clean peppers, slice lengthwise into ¼ inch strips, then cut those strips into one inch pieces. Sautee a few minutes in olive oil, season with sea salt, and let sit until you’re ready to serve. It just take a few seconds to reheat. The green, red and yellow colors add a nice touch to any meal.