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Pat steak dry and season with pepper and salt. Set aside.
Add shallot to the skillet and cook until starting to brown, 30 seconds to 1 minute, stirring.
Add wine and stir, scraping up brown bits from bottom of pan. Cook until reduced by half, about 3 minutes.
Stir in broth and bring to a simmer. Cook until reduced by half, about 3 minutes longer.
Remove from heat and whisk in remaining 2 teaspoons butter just until it melts.
Slice steak and divide among 2 serving plates.
Toss mushrooms with red wine sauce and spoon over steak.