To make sauce, melt the 2 tbs butter over medium high heat in a heavy skillet.

Add the mushrooms and thyme and cook, stirring frequently, until mushrooms just begin to sear. Add the stock and stir, scraping up anything that stuck to the pan.

Pour in the wine, cream and sugar. Bring to a boil, then reduce heat to low and simmer for 10-15 minutes or until sauce is reduced by half. Remove from heat and keep warm.

In another heavy skillet, melt the 1 tbs of butter over high heat. Place the steaks in the pan and sear well on each side. My steaks were about 1/4-inch thick so they took less than 5 minutes and they were medium-well. Adjust the cooking time by the thickness of the steak and the amount of doneness you desire. For a 1/2-inch steak to medium, you’d probably sear 5 minutes each side.