2000s Recipes + Menus

Blade Steaks with Mushroom-Madeira Sauce

  • Active time:10 min
  • Start to finish:20 min
March 2008
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.
  • 1 1/2 lb top blade beef chuck steaks (1/2 to 1 inch thick)
  • 2 tablespoons olive oil, divided
  • 1 shallot, chopped
  • 2 (4-oz) packages sliced fresh mushrooms
  • 1/2 cup Madeira
  • 3/4 cup water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 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).
  • 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.
  • 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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