Oven Braised Steak with Wild Mushrooms - serves 4

1 1/2 lb blade steak
1 tbsp olive oil
4 shallots or small onions, halved
1 tbsp all-purpose flour
1/3 cup brandy
1 1/2 cups beef stock
3 tbsp Dijon mustard
3 cloves garlic, thinly sliced
1 bay leaf
1/2 tsp dried thyme
1/4 lb crimini mushrooms, coarsely chopped
2 tbsp butter
1/4 lb oyster and shiitake mushrooms, sliced
salt and pepper

Trim beef and cut into 4 pieces; set aside. In deep skillet, heat oil over medium heat, brown shallots and remove to plate. Add meat to pan in batches and brown on both sides; remove to plate.
Add flour to pan, cook, stirring, for 1 minute. Stir in brandy and bring to boil, scraping up any brown bits from bottom of pan. Cook, stirring, until thickened.
Stir in stock, mustard, two-thirds of the garlic, bay leaf and thyme; bring to boil. Return meat and shallots to pan; cover and bake in 325 F oven for 1 hour.
Turn steak over and add crimini mushrooms; cover and cook for 1 hour or until steak is tender.
In large skillet, melt butter over mediu-high heat; cook oyster and shiitake mushrooms, remaining garlic, and salt and pepper to taste, stirring, for 3 minutes.
Place steak on hot platter. Discard bay leaf. Taste and adjust sauce for seasoning; spoon over steak. Spoon sauteed mushrooms over top.