2 TBS olive oil

1 TBS butter

2 large shallots, finely minced

1 lb shiitake mushrooms, cleaned and sliced (I use assorted)

2 cloves garlic, pressed

1 sprig fresh thyme, chopped

dash of pepper

1 cup Madeira wine

1/2 cup condensed beef broth

1/4 cup heavy whipping cream

4 fillet mignon, about 6-8 oz. each

salt and pepper

In a large skillet heat oil and butter over a medium high heat. Add shallots and mushrooms. Cook until mushrooms are soft and begin to let out their liquid, about 5 minutes. Do not brown the mushrooms.

Add garlic, thyme and a dash of pepper and cook for 1 minute.

Add Madeira wine and simmer for 10 minutes until reduced by half.  Add beef broth and simmer for 3 minutes. Remove pan from heat and add whipping cream. Stir.

Heat stove-top cast iron grill, smooth side up OR use a large cast iron pan.  Get the grill very very hot. Salt the pan with 1/2 tsp salt and put the filet on top of the salt. Let the steak sit for about 6 minutes (for medium rare) and turn once. Cook another 6 minutes on the other side. It is important NOT TO MOVE THE STEAK while cooking except for turning. Plate and tent with foil for 5 minutes to let the juices redistribute.

Plate and spoon sauce and mushrooms over each steak.