In a small pot over high heat sauté off thyme and garlic. When the garlic is caramelised deglaze with the red wine and reduce by half, 3-4 minutes, then add the chicken stock and reduce by half. Finally, add cream and gently simmer for five minutes.
Meanwhile cook steak. Preheat a large pan over high heat and season the meat with salt, and olive oil. Place the steak into the pan and cook to desired temperature, I like my steak medium-rare. While the steak is cooking add the mushrooms to the same pan and saute at the same time, allowing them to soak up any of the steak juices. When the steak is cooked rest for 5 minutes and slice on a bias against the grain and serve topped with mushrooms and creamy red wine sauce.