Savory Steak and Mushroom Crepes

Instructions

1. Heat oven to 400°F.
2. Season steaks with salt and pepper. Warm olive oil in a large skillet over medium-high heat. Add steaks; cook for 2-3 minutes on each side or until browned.
3. Place steaks on a greased 15 x 10-inch baking pan. Bake for 18-22 minutes or until a thermometer inserted into meat reads 145°F. Transfer steaks to a cutting board; tent with aluminum foil. Let rest for at least 5 minutes. Thinly slice steaks against the grain. Keep warm.
4. Meanwhile, melt 2 tablespoons butter in the same skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add wine and balsamic vinegar. Bring to a boil, stirring to loosen any browned bits from bottom of pan. Reduce heat to medium-low. Cook and stir for 2 minutes. Add thyme and remaining butter. Cook and stir for 1-2 minutes longer or until butter is melted. Remove from the heat. Season with salt and pepper.
5. Warm one crepe in a large, nonstick skillet over medium heat. Layer with a fourth of the brick, steaks and mushrooms on half of the crepe. Fold crepe in half; cook for 2-3 minutes or until cheese is melted. Fold crepe in half again, forming a triangle. Transfer crepe to a serving platter; tent with aluminum foil. (Or cover and place into a 200°F oven.) Repeat step with remaining crepes and filling. Garnish with thyme.