Yield: 4

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3 tablespoons extra-virgin olive oil, divided

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12 ounces assorted mushrooms (crimini, oyster, shitake), torn or cut into large pieces

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3 garlic cloves, slightly crushed

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1 teaspoon fresh rosemary, finely chopped

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Kosher salt and freshly ground black pepper

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4 tablespoons (1/2 stick) unsalted butter, divided

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4 - (6-ounce) New York strip steaks, choice cut or higher

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1 cup Chianti wine

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3/4 cup chicken broth, low-sodium

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Place a large heavy skillet over medium-high heat and add 2 tablespoons oil. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Add the garlic and rosemary, and continue to cook until the garlic is soft, about 1 additional minute. Taste and season with salt and pepper. Transfer to a bowl; set aside.

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Return the skillet to the stove over medium heat, and melt 1 tablespoon butter with remaining 1 tablespoon oil. Season the steak with salt and pepper. When the oil is hot, add the steak and sear until the steak until brown, about 3 minutes per side for medium-rare. Transfer steak to a cutting board and allow to rest while preparing sauce, a minimum of 8 minutes.

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Remove any excess fat from the pan, leaving all but 1 tablespoon. Add the Chianti and cook;  stirring up bits known as fond, until the liquid has reduced to approximately 3/4 cup, about 3 minutes. Strain and return the liquid to skillet. Stir in the broth and bring to a boil. Simmer the liquid until it has reduced to about 1/2 cup, about 5 minutes. Remove from the sauce from the heat.  Whisk in 3 tablespoons butter until melted and stir in mushrooms, warming completely through. Taste and adjust seasoning with salt and pepper.