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Beef Steaks With Sundried Tomato & Mushroom Sauce

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Ingredients

2 beef ribeye steaks, cut 1 inch thick or beef shoulder top blade steaks (Flat Iron) (about 8 ounces each)

1/2 teaspoon coarse grind black pepper

Chopped fresh thyme (optional)

1 tablespoon butter

4 ounces mixed wild mushrooms such as cremini, shiitake and oyster, sliced

1 teaspoon minced garlic

1 can (14 to 14-1/2 ounces) ready-to-serve beef broth

1/3 cup dry red wine

1 tablespoon cornstarch

1 tablespoon sun dried tomato spread

1/4 teaspoon pepper

salt

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