Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      16 oz         T-bone steaks -- 1 1/2" thick
                        salt and freshly ground pepper -- to taste
   2      tablespoons   butter
   1      teaspoon      fresh thyme leaves
   2      cloves        garlic -- minced
   1      pound         fresh wild mushrooms -- sliced
                        -- chanterelle -- morel,
                        -- oyster, shiitake
     1/4  cup           cabernet sauvignon -- (dry red wine)
                        grilled tomato halves
                        grilled red onion slices
                        fresh thyme sprigs for garnish -- (optional)

Preparation:

Prepare a direct-heat fire in a charcoal grill and oil the grill rack. When coals are ready, rub the steaks on both sides with salt and pepper to taste. Place on the grill and cook, turning once, 6 to 8 minutes on each side for medium-rare. Meanwhile, in a sauté pan over medium-high heat, melt the butter. Add the thyme and garlic and sauté until softened, 2 to 4 minutes. Stir in the mushrooms and sauté until softened, 2 to 4 minutes. Pour in the wine and bring to a boil, then remove fro m the heat. Transfer the steaks to individual plates and spoon the mushrooms evenly over the top. Garnish with the tomatoes, onions and herb sprigs and serve immediately.