1 3/4 lb. assorted fresh mushroom sliced (shiitake, oyster, button, ext.)
1/2 lb enoki mushrooms sliced
1/2 c. olive oil
6 tbs. butter
2 tbs. fresh thyme, chopped
1 1/2 c. beef broth
1 c. dry red wine
6 venison tenderloin steaks, 1 1/4 inch thick
Preparation: toss mushrooms with salt and pepper. Broil on large sheet
pan 3 minutes on each side. Turn oven to 250 degrees, keep mushrooms
warm. melt 3 tbs. butter in each of 2 heavy skillets. Season steaks with
salt and pepper, cook about 4 minutes per side for rare. divide wine and
broth between skillets and simmer, about 5 minutes. Divide steaks among
plates. Spoon mushrooms and pan juices over meat. Serves 6