Pan-Seared Steak with Garlic Mushrooms

Steaks
+ 4 1-inch (2.5 cm) thick steaks
+ sea salt and freshly ground black pepper, to taste
+ 4 tbsp butter or ghee
+ 4 garlic cloves, lightly crushed

Garlic Mushrooms
+ 2 tbsp butter or ghee
+ 1/2 onion, chopped
+ 1 lb (500 g) mushrooms
+ 2 tbsp vegetable broth or white wine
+ 4 garlic cloves, minced
+ 1 tsp fresh thyme leaves, chopped
+ 2 tbsp fresh parsley, chopped
+ sea salt and freshly ground black pepper, to taste

+ oven-roasted root vegetables, to serve

To make the steaks: Season steaks with salt and pepper and heat a large skillet over medium-high heat. Add ghee, let melt, then add garlic cloves and cook the steaks for about 3 minutes on each side, or until browned.

To make the garlic mushrooms: Heat the butter in a large skillet over medium-high heat. Sautee the onion for about 3 minutes, then add the mushrooms and cook for 4-5 minutes, until golden. Pour in the broth and cook for 2 minutes, to reduce slightly. Add garlic, thyme, parsley, and season with salt and pepper. Cook for 1 more minute and serve.

Serve the steaks with garlic mushrooms and oven-roasted root vegetables. Enjoy!