Season the steaks with salt and pepper on both sides.
3 Sirloin steaks, ½ teaspoon salt, ¼ teaspoon ground black Pepper
Heat the oil in a heavy skillet over medium heat, then cook the skeets for 4-5 minutes on each side. Lower the heat and add the butter, garlic and rosemary to the skillet.
In a cup, mix Dijon mustard, flour, beef/chicken broth, Worcestershire sauce, salt and pepper. Now, pour the mixture over the mushrooms, stir until thickens.
2 tablespoon all purpose flour, 2 cups beef/chicken broth, 1 teaspoon Worcestershire sauce, ½ teaspoon Dijon mustard, ½ teaspoon salt, ¼ teaspoon ground black Pepper
Serve the mushrooms gravy over the stakes.
Notes
You can save time on prep if you use pre-cut mushrooms.
Make sure the pan is hot before you add the meat else they may stick to the pan.
If you have refrigerated meat, make sure to take it out at least 30 minutes before cooking and pat dry the meat with a paper towel so you can achieve a crispy crust.
Do not overcook the meat as it may become rubbery and difficult to eat. Also, do not overcrowd the pan or skillet.