2 New York Strip steaks
1/2 lb. baby portabello mushrooms
2 tbs. shallots, finely minced
1 tbs. vegetable oil
2 tbs. butter
1/4 cup Madeira
1/2 cup beef broth
1 tsp. tomato paste
Sprinkle the meat on both sides with salt and pepper.
Cut the mushrooms into think slices.
Heat the oil in a heavy skillet large enough to hold the meat without crowding. Add the steaks and cook until well browed on one side, about 5 minutes. Flip and continue cooking about 15 minutes. Turn the slices every 5 minutes as they cook.
Remove the steaks to a warm serving platter. Add 1 tablespoon butter to teh skillet and when it melts add the mushrooms. Cook, stirring, over medium-high heat until the mushrooms are browed. Add the shallots and stir.
Cook briefly, stirring, and pour in the Madeira.
Blend the broth with the tomato paste and add the mixture to the skillet. Add any liquid that has accumulated around the pieces of meat.
Cook over medium-high heat about 5 minutes or until the mixture has acquired a sauce-like consistency. There should be about 1 cup. Add salt and pepper to taste.
Swirl in the remaining tablespoon butter and serve the sauce with the meat.