Blade Steaks With Mushroom-Madeira Sauce

1. 1

   Pat steaks dry and cut 3 shallow slits across center cartilage in each steak (to prevent curling), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).

2. 2

   Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then saute steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.

3. 3

   Add shallot and remaining tablespoon oil to skillet and saute over medium-high heat 30 seconds. Add mushrooms and saute until golden, 3 to 4 minutes. Stir in Madeira, 1/4 teaspoon salt, and 1/8 teaspoon pepper and briskly simmer 2 minutes. Stir in water and any meat juices from plate and boil 2 minutes. Stir cornstarch mixture, then stir into mushrooms and simmer until thickened, about 1 minute. Season sauce with salt and spoon over steaks.

* Per serving · 4 servings · Values may vary.

No additional tips available.