Ribeye Steaks with Tangy Mushroom Sauce

STEAKS: In a skillet, heat olive oil and add 2 tablespoons butter. Cook filets over medium-high heat for 4-7 minutes per side, depending on thickness and desired degree of doneness. Place meat on a warm platter; keep warm.

SAUCE: Pour pan drippings from skillet and add 3 tablespoons butter. Saute mushrooms and shallots for 3 minutes over medium heat; add beef broth.

Increase heat and cook to reduce pan juices to 3-4 tablespoons. Scrape bottom of pan well and add red wine (or vinegar) to deglaze, stirring in the Worcestershire sauce too. Cook for one minute.

Add remaining butter and cook for 2-3 minutes. Season to taste with salt and cracked pepper. Spoon over steaks.