Seared steak with mushroom and Madeira pan sauce

Measure the Madeira. Heat the stock in a small saucepan and boil at least one or two minutes.

Slice the mushrooms and finely dice the shallots.

Pan fry the mushrooms in a bit of olive oil and butter with salt and pepper over medium to medium high, coloring them lightly; reserve in a bowl.

Season the steaks with salt and pepper just before cooking. Heat about a tablespoon of sunflower oil until it moves around the pan like water, not smoking.

Sear the steaks over medium-high, turning after two or three minutes and moving them around so the caramelized juices spread; about five minutes in all for medium rare.

Turn the heat off, put the steaks on a plate and cover with foil.

On low heat, add the shallots and cook them in the remaining heat and oil.

Add the Madeira and scrape the bottom; reduce to a teaspoon or two.

Raise the heat, pour in the stock, bring to a boil and reduce until syrupy.

Add the reserved mushrooms to coat them, lower the heat, and reduce to a glaze-like consistency. Add the leftover juices from the meat and warm.

Turn off the heat, add half a teaspoon of fresh Madeira and the butter, and swirl gently with a wooden spoon until the butter melts; do not boil from here.

Spoon the sauce and mushrooms around the steak and add chopped parsley for color.