1. Shallots: In a small omelet or saute pan, heat the grapeseed oil until very hot. Add shallots and fry until crispy. Transfer to paper towels to drain.

2. Steak: Season the steaks with salt and pepper. In a large saute pan heat the oil and butter. Add the steaks and saute over high heat 3-5 minutes each side, or to desired doneness. Transfer to a warmed platter and tent with foil.

3. Sauce: Drain all but about 1 tablespoon of fat from the pan. Add the shallots, and saute until translucent, about 3 minutes.

mushrooms and saute 1 minute more. Add reserved liquid, Madeira, wine and stock and stir, scraping any bits from the bottom of the pan. Continue cooking, allowing to reduce to about 1 cup, about 10 minutes; Remove pan from heat and in butter, 1 tablespoon at a time until incorporated and smooth. Season to taste with salt and pepper.

4. To serve, place each steak on a dinner plate, Spoon sauce over the steak and top with fried shallots