In a large skillet, melt the butter over medium heat.

Add the mushrooms, garlic and onions.

Cook, stirring frequently, until the mushrooms are tender and just start to brown, about 12 minutes.

Add the broth and red wine and bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, roughly 12 minutes.

Stir in the thyme, 1/2 teaspoon salt and 1/2 teaspoon pepper.

Set aside and keep warm.

After you cook up your steak serve it with the sauce over it.