I made this tonight for our New Year's dinner, and it turned out beautifully! I thought I'd share the wealth. You can use sirloin, beef tenderloin, pork chops - all are delicious versions.
To give credit where credit is due, I adapted this from a recipe for Butterflied Pork Chops in the Protein Power book.


Ingredients:
7 oz steaks or 2 porkchops
1 box sliced mushrooms
1 T dijon mustard
1/4 c. heavy cream
3 T bourbon (red wine and port also work)
3 T butter
1 T olive oil
Pinch thyme or Herbs de Provence - to taste


Salt and pepper the steaks. Sear the steaks on High heat with 2 T butter and the olive oil. Remove them from the pan, turn the heat down to Medium-High and transfer the steaks to a 350 degree oven. Bake for 15 minutes or so if you like your steak medium (pink in the center).
Add the bourbon, swirling it around in the pan until it forms a thin, syrupy glaze. Add the mushrooms and herbs and cook for 5 minutes. Add the dijon mustard and cream and simmer for a few minutes. Before serving, take the last T of butter and swirl it into the sauce. Top the steaks with the mushroom sauce and enjoy! Serves 2.

That sounds very good!

im definitely going to try this!!!