Ribeye Steaks & Sun-dried Tomato Mushroom Sauce - Ginsberg's Foods

Ingredients

• 2 ea Copper Creek Boneless Beef Ribeye or Strip Steaks cut 1 inch thick
• 1/2 tsp Coarse grind black pepper
• 2 tsp Chopped fresh thyme optional
• 1 Tbsp Butter
• 4 oz Mushrooms, sliced from local Bulich Mushroom Farm
• 1 tsp minced Garlic
• 1 can Ready-to-serve beef broth 14 to 14-1/2 ounces
• 1/3 cup Dry red wine
• 1 Tbsp Cornstarch
• 1 Tbsp Sun-dried tomato spread
• 1/4 tsp Pepper
• Salt