Preparation Steps

• Place porcini mushrooms in a small bowl; cover with boiling water to rehydrate. Cover and let stand 30 minutes or until tender. Drain, reserving the liquid; rinse mushrooms. Thinly slice; set aside.
• Combine 3 tsp. flour, ½ tsp. salt and pepper in a shallow dish. Dredge steaks in flour mixture, shaking off any excess.
• Heat a large sauté pan over medium-high heat until hot. Add 1 Tbsp. olive oil. Cook steaks 4-5 minutes on each side or until internal temperature reaches 135°F with meat thermometer inserted into the thickest part of the steak. Remove from heat and keep warm, tenting with aluminum foil.
• Heat remaining 1 Tbsp. olive oil in pan over medium-high heat. Add onion and garlic; sauté 2-3 minutes or until onion is tender. Add remaining ½ tsp. salt, porcini, shiitake, cremini mushrooms and thyme; sauté 4-5 minutes or until mushrooms release moisture and darken. Evenly sprinkle remaining 1 tsp. flour; cook 1 minute stirring constantly. Stir in wine; cook 1 minute. Add broth; bring to boil, reduce heat and simmer 2-3 minutes or until thickened.
• Return beef to pan and cook 2-3 minutes or until heated being careful not to overcook beef (145°F). Sprinkle with chives and serve.