Combine first 5 ingredients. Coat both sides of steaks with cooking spray; rub steaks evenly with thyme mixture.

Place steaks on rack of a broiler or roasting pan coated with cooking spray; bake at 450° for 8 minutes on each side or until desired degree of doneness.

Remove from oven; keep warm.

(pre fare while steaks are in oven) Heat oil in a large nonstick sauté pan over medium heat.

Add ½ teaspoon thyme, mushrooms, and 4 garlic cloves; cook 5 minutes or until mushrooms are tender.

Add broth and wine; bring to a boil.

Cook until reduced by half (about 10 minutes).

Combine water and cornstarch in a small bowl, stirring with a whisk.

Add cornstarch mixture to pan; bring to a boil.

Cook 1 minute or until slightly thickened, stirring constantly. Serve with steaks. Yield: 4 servings (serving size 1 steak and ¼ c. sauce)

Peel potatoes and cut them in half.

Place them in a pot of cold water and cover.

Bring to a boil over high heat and simmer until the potatoes are tender when pricked with a fork, about 30 minutes.

Drain. Bring chicken broth to a boil, and turn down to simmer.

Mash potatoes and combine broth, herbs and sour cream.

Add salt and pepper to taste. Yields 4 servings.