Steak with Sherried Mushrooms

• olive oil
• 2 strip loin steaks, about 1/2 inch (1 cm) thick
• 1 tbsp (15 mL) garlic butter
• 8 oz (227 g) pkg sliced button or cremini mushrooms
• generous pinches of salt and pepper
• 1/4 cup (50 mL) each chicken broth and dry sherry
• 1 green onion, sliced

Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare, cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side. Remove to plates.

Reduce heat to medium. Add garlic butter to pan. When melted, add mushrooms. Sprinkle with salt and pepper. Stir often until edges turn brown, 3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil, stirring occasionally to develop flavour, 2 minutes. Spoon over steaks. Sprinkle with onion.