4 4-ounce steaks ¾ teaspoon freshly ground pepper, divided ½ teaspoon salt 2 tablespoons extra virgin olive oil, divided 8 ounces sliced mushrooms (about 2½ cups) 1 large shallot, thinly sliced 1 tablespoon all-purpose flour 1 teaspoon chopped fresh thyme or ¼ teaspoon dried ½ cup dry sherry (see Note) ½ cup reduced-sodium beef broth 2 tablespoons reduced-fat sour cream
- Sprinkle steaks with ½ teaspoon pepper and salt. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add steaks and cook, turning once, until browned and cooked through, 1 to 2 minutes per side for medium. (If necessary, cook in two batches.) Transfer the steaks to a plate and cover to keep warm.
- Add the remaining 1 tablespoon oil to the pan. Add mushrooms, shallot and the remaining ¼ teaspoon pepper; cook, stirring, until the mushrooms are golden brown and release their liquid, 4 to 5 minutes. Sprinkle with flour and cook, stirring, for 1 minute. Add thyme, sherry and broth; bring to a boil and cook, stirring, until thick enough to coat the back of a spoon, about 3 minutes. Remove from the heat; stir in sour cream. Return the steaks (and any accumulated juice) to the pan and turn to coat with the sauce. Serve the steaks with the sauce.