Heat the oil in a pan. Season the steaks,
then fry for 2-3 mins each side for medium
rare, or cook more to your liking. Remove
from the pan, then set aside to rest.
Add the mushrooms and thyme leaves
to the pan, then cook for a couple of mins
until softened and golden. Pour in the
wine and bubble until syrupy, then turn
off the heat and stir in the butter. Season.
Serve the steaks with the mushroom
sauce poured over, along with creamy
mash and some crunchy spring greens.