Instructions: Stir the whipping cream, oyster-flavored sauce, chili garlic sauce and dry mustard together in a small bowl until thoroughly mixed.

For the Dish: Sprinkle both sides of the steak lightly with the salt and black pepper.

Heat a skillet large enough to hold the steaks in a single layer over medium-high heat. Add the oil and swirl to coat the bottom of the pan. Lay the steaks into the pan and cook, turning once halfway through the cooking, until they are done to your liking, about 3 minutes per side for medium-rare, longer for more well-done steaks. Transfer the steaks to a plate and cover them with aluminum foil, shiny-side down, to keep them warm.

Return the pan to medium-high heat and add the butter. When melted, add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushrooms and wine; stir-fry until the mushrooms are tender, 1 to 2 minutes. Add the sauce and bring to a boil. Divide the steaks among four plates and spoon the mushroom sauce over them. Serve immediately.

This recipe yields 4 servings.

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