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1.
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Prepare 1/2 recipe of Risotto (see my recipe for Risotto, in my TastyKitchen recipe box).
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2.
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Pat the meat dry and, in a large skillet, heat 3 tablespoons olive oil over medium-high heat.
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When the oil ripples and begins to smoke, add the beef and brown it for 3 minutes insuring it is brown on all sides.
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With a slotted spoon, remove the evenly browned meat and reserve on plate.
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3.
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Add the 2 tablespoons of butter to the skillet and heat the butter (and the remaining oil) mixture until the butter begins to foam.
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Add the mushrooms and thyme.
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Stir for a few minutes then add the sherry, stirring to scrape up any bits that may have stuck to the bottom.
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Continue cooking, stirring to evaporate the alcohol, 2 or 3 minutes.
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Add the beef stock.
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Continue cooking to reduce the liquid to about half, 3 or 4 minutes.
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4.
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Stir in the cream and adjust seasoning with salt and pepper to taste.
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Add the corn starch slurry (combine the starch and cold water) and continue cooking, stirring constantly until the liquid thickens.
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5.
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Add the browned beef and stir to incorporate.
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6.
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Plate by placing a bed of risotto onto each plate and top each with the beef and mushrooms.
