Blade Steaks With Mushroom-Madeira Sauce

• 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

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 saute 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 saute over medium-high heat 30 seconds. Add mushrooms and saute 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.

olive oil, shallot, fresh mushrooms, madeira, water, cornstarch

Taken from www.epicurious.com/recipes/food/views/blade-steaks-with-mushroom-madeira-sauce-241750 (may not work)