Pan-Seared Steak with Mushrooms

A classic combination of steak and mushrooms is the basis of a meat and potato dinner at Chicago Steakhouse. Serve with potato mayonnaise and spinach seasoned with cream and drizzle liberally with red wine.
To prepare the steaks, evenly sprinkle the beef with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grate 1 minced garlic clove on both sides of the steaks. Melt the butter in a large nonstick skillet over medium-high heat. Add the steaks; cook for 3 minutes on each side, until they are lightly browned or browned to the desired degree. Remove the steaks from the pan; keep warm.To cook the mushrooms, add the shallots and mushrooms to the skillet; saute for 4 minutes or until they are lightly browned. Add 2 garlic cloves; simmer for 30 seconds. Add the wine, Worcestershire, 1/4 teaspoon pepper and 1/8 teaspoon salt; cook for 3 minutes or until the liquid is almost evaporated. Remove the pan from the heat and sprinkle with parsley. Serve the mushroom mixture with the steak.