Chanterelle mushrooms are in! They are the absolute best mushrooms ever, in my opinion. I have several friends that pick wild mushrooms and I have had morels, hedgehog, cauliflower, Matsutake, and a couple others but by far my favorite are the firm nutty and elegant Chanterelle.
1/3 cup red wine
2 tablespoons olive oil
2 teaspoons thyme
2 cloves finely minced garlic
2 pounds of thick sirloin steak
1 teaspoon salt
1 teaspoon pepper
2 slices bacon
2 1/2 cups chanterelle mushrooms
2 tablespoons butter
1/2 cup Madeira or red wine
1 1/2 teaspoon thyme
1/2 pound pearl onions, peeled and steamed until tender
1/2 cups beef broth
1/2 teaspoon salt
1/2 teaspoon pepper
In a baking dish combine the red wine, oil, thyme, onion and garlic. Add the steak and marinate for up to a day.
Fry the two slices of bacon in a large frying pan. Remove the bacon and save for the sauce.
Remove the steak from the marinade and sprinkle with salt and pepper and quickly sauté it in the bacon grease for about 10 minutes on each side, or until almost cooked to the desired temperature and remove to a platter to keep warm, it will continue cooking while you make the sauce so make sure it is slightly underdone when you take it off the heat.
Add the butter to the pan and when melted add the mushrooms (if chanterelle mushrooms are not available use other mushrooms) and cook about 10 minutes, remove the mushrooms and spoon over the steak. Add the rest of the ingredients to the pan and cook over medium high heat for about 5 or 10 minutes until sauce thickens. Pour sauce over the steak and mushrooms.