Instructions

1. In a medium saucepan, heat oil over medium heat.
2. Stir in shallots, garlic, thyme, and 1/4 teaspoon of salt and pepper, and sauté until shallots start to brown and become tender, 1 to 2 minutes.
3. Add bell pepper and carrots, and toss to coat well with shallots.
4. Sauté, stirring often, just until vegetables start to soften, about 2 minutes.
5. Add beef broth and bring to a boil.
6. Reduce heat to medium-low, cover, and simmer, stirring once or twice, until veggies are tender (about 5-7 minutes).
7. Preheat broiler and broiler pan.
8. Meanwhile, stir wine into vegetables, increase heat to medium, and bring to a boil.
9. Reduce heat to medium-low and simmer, stirring once or twice, about 10 minutes to blend flavors and remove raw taste from wine.
10. While sauce simmers, season steak with remaining 1/4 teaspoon each salt and pepper.
11. Place on preheated broiler pan and arrange mushroom around steak.
12. Broil 4″ to 5″ from heat, turning steak and mushrooms once, for 10 minutes, or until steak is medium-rare and mushrooms are tended.
13. Transfer mushrooms and steak to a platter and let stand 5 minutes.
14. Uncover sauce and increase heat to medium-high.
15. Stir in arrowroot mixture and bring to a boil, stirring constantly, until thickened and bubbly.
16. Cover and remove from heat.
17. Pour any juices from platter into sauce.
18. Carve steak into thin slices and spoon sauce over steak and mushrooms.
19. Sprinkle with parsley.