Texas T-Bone With

1 1/2" thick --

16oz each 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 --

Prepare a direct-heat fire in a charcoal grill and oil the grill rack.

6 to 8 minutes on each side for medium-rare.

2 to 4 minutes. Stir in the mushrooms and saute 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 tomatos, onions and herb sprigs and serve immediately.

846 calories,

4 gm carbohydrates,

241 mg cholesterol,

756 mg sodium,

102 gm protein,

44 gm fat,

18 gm saturated fat