This is a lovely sauce for pan-fried steaks. This recipe makes enough for 4 steaks. You can substitute Marsala for the Madeira for a slightly different taste. 1 c good beef stock 1/4 c finely minced shallots 1/4 c finely minced mushrooms 2 TB butter 1/3 c Madeira After pan-frying the steaks, remove them from the pan and keep them warm. Reduce the heat to medium and add the butter. When it has melted, add the shallots and mushrooms and sauté for a couple of minutes. Add the wine and stir, scraping any browned goodies from the bottom of the pan, until the wine has reduced by about 80%. Add the stock and raise the heat. Reduce to about half. Correct seasoning, pour over steaks, and serve.