Ingredients
2 tablespoons butter
4 medium shallots, minced
2 garlic cloves minced
1 cup loosely packed fresh morels
1 1/2 cup red wine
1 1/2 cups beef stock
1 cup heavy cream
2 T Butter
Salt and pepper, to taste

Instructions
Preheat the oven to 400° F. Brush a large ovenproof iron skillet with a little oil and over high heat, heat until hot. Season the steaks with a little salt and pepper. Add the steaks and sear for about 2 minutes per side. Transfer the skillet to the oven and cook for 6 to 8 minutes for medium rare. Remove the skillet from the oven and transfer the beef to a carving board.
Mushroom Sauce: In a saucepan cook the shallots in 2 tablespoons of butter until lightly browned. Add the garlic and mushrooms and cook until the mushrooms start to release some of their liquid. Add the wine and cook until the wine is about 75 percent reduced. Add the broth and boil until broth is 50 percent reduced. Stir in the butter and season. Serve over steaks.