1Pat steak dry and coat with pepper and salt. Set aside.
2In medium skillet, over med-high heat, melt 1 tsp butter. Add mushrooms and 1 Tbsp water. Cover and cook about 5 minutes, stirring occasionally, until mushrooms are soft. Uncover and cook 3-4 minutes longer until mushrooms are tender and golden. Transfer to a bowl.
3Melt 3 tsp butter in the skillet over med-high heat. Add steak and brown on all sides until done to your liking. Remove and cover to keep warm. While steak is resting, make red wine sauce in the same skillet.
4Add shallot to the skillet and cook, stirring, about a minute, or until it starts to brown. Add wine and stir, scraping up any brown bits from bottom of the pan. Cook until reduced by half. Stir in broth and bring to a simmer.
Continue cooking until wine is again reduced by half, about 3 minutes longer. Remove from heat and whisk in remaining 2 tsp. butter, just until it melts.
5Slice steak thinly and divide among two serving plates. Toss mushrooms with red wine sauce and spoon over steak.
Serve with red wine and a nice salad or green veggie.