New York Strip Steak with Mushroom & Leek Gravy

I'm trying to remember a dish I made for company over the Christmas break.  I wanted to make steak, but that is difficult for 13 people.  Therefore, I came up with baking the steak covered in gravy.  It turned out and I want to remember what I did.  I may have to tweak the recipe when I try to do it again instead of from memory.....so anyway, here are my memories of something probably really good :D

no pictures yet either

New York strip steaks for each person

olive oil

salt and pepper

1 pounds mushrooms sliced

2 large leeks, sliced thin (or 2 C onion)

Leaves from 2 sprigs fresh thyme or more

½ teaspoon dried rosemary

2 cloves garlic, chopped

1/4 cup dry red wine

4 Cups beef broth

2 Tablespoons or less corn starch as needed to thicken

Beef Base or bouillon

Directions

Heat 2 tablespoons oil in a large saute pan or electric fry pan with a medium-high heat. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and  brown all sides completely. Remove the steaks to a baking dish with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce.

Turn the pan back on medium-high heat and add 1/4 cup olive oil. When the oil is hot, add the mushrooms and leeks, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season as desired with salt and pepper. Stir a few more times to cook the garlic.  Reduce the heat, add the wine, and simmer until almost evaporated. Add 2 C of the broth and cook that down until reduced by about one-half.  Thicken by adding corn starch to remaining 2 C broth and stir mixture into pan until the right consistency. Season with beef base (or bouillon), salt and pepper to taste.  Pour thick gravy over the steaks.

Bake at 350 until meat thermometer reads desired temperature….I took it to 160 degrees.

Serve with garlic mashed potatoes.