Ingredients:
4 tablespoons butter
2 tablespoons olive oil
14 ounces white button mushrooms, sliced ( can use more)
2 -3 tablespoons shallots, finely chopped ( or to taste)
1 tablespoon minced fresh garlic
1 tablespoon finely chopped fresh thyme or 1 -2 teaspoon dried thyme
4 (5 ounce) beef tenderloin steaks ( about 1-inch thick)
1/2 cup madeira wine
1 1/2 cups beef broth
1/2 cup whipping cream
1 tablespoon flour, mixed with
1 tablespoon melted butter, to create a roux
salt and pepper
Directions:
Melt 2 tablespoons butter in a large heavy skillet over medium heat (I make this on my electric frypan).
Add in the mushrooms; saute until tender (about 10 minutes).
Add in shallots with HALF the minced garlic; saute for about 3 minutes.
Add in thyme and season with salt and pepper; transfer the mushrooms to a bowl.
Melt remaining 2 tablespoons butter with 2 tablespoons oil in the same skillet over medium-high heat.
Season steaks with salt and pepper, and add to skillet.
Cook the steaks to desired doneness (I cook them about 3 minutes per side for medium-rare).
Transfer the steaks to a plate.
Add in remaining 1/4 cup shallots and garlic to the same skillet; sate for about 2 minutes.
Add in Madeira and boil until reduced by half (this should take about 3 minutes).
Add in broth and boil until the mixture is reduced to about 2/3 cup (this should take about 6 minutes).
Add in cream and boil for about 2 minutes.
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.
Stir in the mushroom mixture, and then season the sauce with salt and pepper.
Return the steaks to skillet and cook until heated through (about 1 minute).
Transfer to plates and spoon the sauce over.
Servings: 4
Time preparation: 20 min.
Time total: 55 min.