Steak with Mushroom and Wine Sauce

In a wide frying pan over medium-high heat, melt butter with olive oil. Add the steak and brown well on both sides, 3 to 5 minutes per side.

In pan melt 1 tablespoon butter. Add mushrooms and garlic; sauté briefly.

Combine red wine and beef broth with cornstarch, Dijon mustard, anchovy paste, and minced parsley or green onion. Add to pan, bring sauce to a boil, reduce heat, and simmer until thickened.