Blade Steaks with Mushroom-Madeira Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An almost mystical combination beloved in France, mushrooms and fortified wines like Madeira elevate everything they touch. The results are exceptionally fine when you put their magic to work on great-tasting (and inexpensive) blade steaks. Ingredients:
1 1/2 pound top blade beef chuck steaks |
2 tablespoons olive oil, divided |
1 shallot, chopped |
2 (4 ounce) packages sliced fresh mushrooms |
1/2 cup madeira |
3/4 cup water |
1 teaspoon cornstarch mixed with 1 tablespoon water |
Directions:
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. Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté steaks, turning once, 5 to 9 minutes total for medium-rare. Transfer to a plate and keep warm, covered.
3. Add shallot and remaining tablespoon oil to skillet and sauté over medium-high heat 30 seconds. Add mushrooms and sauté 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.
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