Steak with Porcini Cream Sauce

After the pork chops recipe the other day, I found myself still craving another recipe using crème fraîche and landed on this one.  The original calls for porcini mushrooms bottled in olive oil; I tried to find these in the stores near me that I figured would carry them, but no dice, not even the Italian market, so I opted for reconstituting dried ones instead.  The recipe is for a different cut of steak (NY strip)--I had filet mignon, so that's what I went with, turned out wonderfully, so I am betting you could go with whatever your favorite is :)

Original recipe link:
http://www.foodandwine.com/recipes/seared-steaks-with-porcini-mushroom-cream-sauce

Ingredients:

3-4 steaks of desired cut
kosher salt and coarse ground black pepper, to taste
3/4 c. boiling water
3/4 oz. dried porcini mushrooms
2 T. olive oil, divided
1 medium shallot, minced
1/2 c. brandy
1/2 c. chicken stock (I used homemade)
1/2 c. crème fraîche
2 pinches dried thyme

Instructions:

1. Season steaks with kosher salt and coarse ground black pepper.

2. Add dried porcini mushrooms to boiling water and cover pan/dish.  Let soak for at least 20 minutes, then strain mushrooms and gently squeeze out soaking liquid.  Reserve soaking liquid.

3. Heat a cast iron skillet over medium to medium-high heat.  Add 1 T. of olive oil.  When oil is shimmering, add steaks and cook to desired doneness.

4. Remove steaks from pan and set aside.  Reduce heat to medium and add remaining 1 T. of olive oil.  Add shallot and cook, stirring constantly, for 2 minutes.

5. Add porcini to the skillet and cook for 1 minute, stirring constantly.

6. Deglaze pan with brandy and cook until liquid has nearly evaporated.

7. Add a splash of the reserved porcini soaking water, the chicken stock, crème fraîche, and thyme.  Season with salt and pepper to taste, then bring sauce to simmer.

8. Simmer sauce for 1 minute, then return steaks to pan along with any accumulated juices.  Stir to coat steaks, then remove from heat.

9. Serve steaks with sauce and desired sides and enjoy!  (I served with salad and rosemary potatoes--yum!)