1 pound boneless beef sirloin steak (3/4 inch thick)
1 teaspoon coarse-ground pepper
2 teaspoons canola or vegetable oil
1 1/2 cups sliced fresh mushrooms
1/2 cup beef broth
1/2 cup dry red wine or additional beef broth
Rub steak with pepper. In a heavy ovenproof skillet over medium-high heat, brown steak in oil for about 4 minutes on each side. Bake, uncovered, at 450 degrees F for 4 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Transfer steak to a warm serving platter. Let stand for 10 minutes.
In the same skillet, cook mushrooms over medium heat until golden brown. Add broth and wine or additional broth. bring to a boil; cook until the liquid is reduced by about half. Thinly slice the steak; top with mushroom sauce.