2 teaspoons canola oil
2 teaspoons salt, divided
1/2 teaspoon Kampot whole black peppercorns, freshly cracked (similarly substitute other freshly cracked black pepper)
3 tablespoons butter, divided
8 ounces mushrooms, sliced
1 clove garlic, minced
1 small shallot, minced (optional)
1/2 cup Beef Bone Broth (similarly substitute other unsalted beef broth)
3/4 cup heavy cream
1 teaspoon fresh thyme, chopped
Pre-heat oven to 325ºF
Brush top sirloin steaks evenly with oil and season with 1 ½ teaspoons salt and 1/2 teaspoon freshly cracked pepper.
Sear steaks in a skillet on medium-high heat for 2 to 3 minutes per side. Once steaks are seared, place them on a sheet pan with a wire rack and place in the oven. Cook steaks for 15 to 20 minutes, or until steaks reach an internal temperature of 125°F for medium rare.
While steaks finish cooking, add 2 tablespoons of butter to the skillet and sauté mushrooms over medium-high heat for 2 to 3 minutes. Then add the remaining 1 tablespoon of butter as well as the garlic and shallots and sauté for 2 more minutes. Stir in beef broth in addition to the remaining 1/2 teaspoon of salt and heavy cream. Bring to a simmer then lower heat to medium-low and simmer for 12 more minutes to thicken. Sauce should thicken enough to coat the back of a spoon. Add fresh thyme and keep warm.
Once steaks are out of the oven, allow steaks to rest for 5 minutes and serve with warm mushroom cream sauce.