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