1. Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan). 2. Add in the mushrooms; saute until tender (about 10 minutes). 3. Add in shallots with HALF the minced garlic; saute for about 3 minutes. 4. Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl. 5. Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat. 6. Season steaks with salt and pepper, and add to skillet. 7. Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare). 8. Transfer the steaks to a plate. 9. Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes. 10. Add in Madeira and boil until reduced by half (this should take about 3 minutes). 11. Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes). 12. Add in cream and boil for about 2 minutes. 13. This is optional, do this only for a thicker sauce: in a small cup using a small whisk, mix together melted butter with 1 tablespoon flour; add to the simmering cream sauce; stir until thickened. 14. Stir in the mushroom mixture, and then season the sauce with salt and pepper. 15. Return the steaks to skillet and cook until heated through (about 1 minute). 16. Transfer to plates and spoon the sauce over. ---------------------------------------------------------------------------
Nutrition
Ingredients
