Season each steak with salt and pepper. Let the steaks sit and rest to reach room temperature (I let my steaks sit out for at least 15 to 20 minutes before I cook the steaks).

While the steaks sit out to reach room temperature, heat about two tablespoons of olive oil in a large pan (use medium high heat).

Once the olive oil has heated, add the sliced mushrooms to the pan. Cook the mushrooms for about five minutes. Once you cook the mushrooms, drain the mushrooms, and set the mushrooms aside.

In a pan, heat the butter and about one tablespoon of olive oil in a pan on medium heat.

Add the garlic and sage to the heated olive oil and butter. Cook the garlic and sage for about one minute.

Add the heavy cream, mushrooms, and bourbon to the garlic sage mixture.

Cook the cream sauce for about five minutes on medium heat or until the sauce reduces to half the amount.

Add the 1/2 tablespoon of Bourbon and the 1 tablespoon of white wine to the sauce.

Salt and pepper the cream sauce to taste. Set the sauce aside.

Cook steaks to desired doneness. Let the steaks rest a few minutes after cooking to allow the juices to stay in the meat so that steaks stay juicy.

Top the steaks with the cream sauce before serving.