Sexy Steaks for Two

I am becoming the master of pan gravy. Bow to your master. Not you ... the gravy. There are many different methods to making a pan gravy or pan sauce, this one is the slurry method. You make a slurry of the broth and cornstarch which is added in the end to thicken the sauce. I could go into the ins and outs of this whole thing and why things do what they do, but I will just keep this to the simplicity and ease for which it was intended.

Ingredients
- 2 steak tenderloins
- 3/4 Cup sweet vermouth
- 1 lb. Fresh whole mushrooms
- 3 TBSP butter, in all
- 1 Cup beef broth
- 1 TBSP corn starch
- 3 TBSP Olive Oil
- Salt and Pepper

Pre-Prep Prep: Measure everything out. Clean and slice your mushrooms. Heat the broth in a microwave to just under boiling. Whisk the cornstarch into the broth. Season the steaks with salt and pepper.

In a single large skillet, heat the olive oil and 1 TBSP butter together over medium-high eat. Sear the steaks for 2 minutes per side. Add the vermouth to the skillet. Reduce heat, cover, and cook for about 5 minutes. Check your steaks for desired doneness. Remove the steaks to a plate.

Deglaze the pan with a little bit of broth or a splash of vermouth. Add the mushrooms and cook until soft. Add 2 TBSP of butter and heat through. Add the broth slurry and stir until sauce begins to thicken. Return the steaks to the pan and cook for another minute.

Plate up: Perhaps on a bed of rice, put the steaks down and pour the mushrooms and sauce over them.