| 1 | Preheat your oven to 375* . |
| 2 | Season the meat with the pepper and garlic powder. |
| 3 | Heat a heavy ovenproof pan over high heat. Sear the steak on both sides (less than a minute per side) then transfer the pan with the meat into the preheated oven. Cook about 10 minutes, or until done to taste. Remove from the oven, and set the steak aside for now.(remember, the steak will continue to cook some while resting) |
| 4 | Return the pan to the stovetop and deglaze the pan with half of the wine, over medium high heat, stirring up the brown bits. Cook for a few minutes until the plan is deglazed and the liquid is smooth. Reduce the heat to low. |
| 5 | Add the sliced mushrooms and cook for 4 minutes. Reserve the mushrooms. |
| 6 | Add the rest of the wine to the pan and allow it to cook until almost evaporated. Add the tomatoes and the broth. Stir in the oregano. Simmer for 10 minutes. |
| 7 | Meanwhile, slice the steak on the bias (diagonal) and arrange the slices on a serving platter. |
| 8 | Return the mushrooms to the pan and cook for another 1-2 minutes, to heat through. |
| 9 | Pour the sauce over the sliced steak and serve. |
