4 beef tenderloin steaks 3 Tablespoons olive oil and butter combined 8 ounces shiitake mushrooms, stems removed and caps cut into 1/2" slices 1 teaspoon fresh thyme 2/3 cup Madeira Salt and pepper
Season steaks with salt and pepper. In a large heavy skillet over medium-high heat, melt butter and oil mixture. Saute steaks for 5-7 minutes per side, or until browned. Remove steaks from pan and cover to keep warm. Add mushrooms and thyme to the pan. Cook for 1-2 minutes in the meat juices and then add the Madeira. Cook for 3 minutes more until most of the liquid has evaporated. Return the steaks to the pan and coat with sauce. Serve immediately.
This recipe does not produce a lot of sauce, but will coat the steaks with flavor.