Steak Topper

My husband cannot walk past the meat aisle without revelling at the steaks. New York, Filets, Rib eyes, he loves them all. The other day he walked to our cart and plunked down a value 4 pack of bone-in New York steaks. They looked like they could double as a small coffee tables. Salt, pepper and 6 minutes per side on the sizzling stainless steele pan and we were ready for steak. Here's the topping I came up with while the steaks were resting under foil:

1.) Pour out the extra drippings from the steak.
2.) Add a tbsp of olive oil & 1 tbsp of butter
3.) Add two handfulls of sliced crimini mushrooms and let them soften up.
4.) Sprinkle some dried or preferably fresh thyme over the mushrooms.
5.) Pour in 1/4 cup of Brandy to deglaze the pan. Let the alcohol burn off.
6.) Add a handfull of gorgonzola and a tsp of prepared horseradish.
7.) Check for seasoning and plate it all up.

You can't have enough topping so don't be shy with the ingredients. You want every bite of steak to bathe in cheesy mushrooms.