1 beef sirloin steak, about 3½-4 lbs., cut 2" thick
1 tbsp. oil
2 tbsps. butter
½ tsp. salt
¾ tsp. thyme
1 clove garlic, minced
¼ lb. fresh or 1 (3 oz.) can mushrooms
½ cup Burgundy
2 tbsps. chopped parsley
1 tbsp. butter

Brown steak in ovenproof skillet in oil, 5 minutes on  each side. Pour off fat. Spread steak with 2 tbsps. butter, sprinkle with salt, thyme and garlic. Bake, uncovered, at 375° for 25-30 minutes. Remove steak and keep warm. Add mushrooms to skillet; sauté 3 minutes. Add wine and bring to a boil, stirring. Remove from heat. Stir in remaining butter and parsley. Serve sauce over meat.