|Oil||2 Fluid Ounce (50 ml)|
|Butter||2 Ounce (50 g.)|
|Thick white bread slices||4 , crusts removed and cut into rounds|
|Beef stock||5 Fluid Ounce (150 ml)|
|Tomato puree||15 Milliliter (1 tablespoon)|
|Butter||1 1⁄2 Ounce (40 g)|
|Mushrooms||8 Ounce, sliced (225 g)|
|Spring onions||2 , finely chopped|
|Cornflour||2 Teaspoon (10 ml)|
|Madeira||30 Milliliter (2 tablespoons)|
Heat the oil and butter in a frying-pan.
Add the bread and fry for 5 minutes or until crisp and golden brown.
Keep warm on a serving plate in the oven.
Add the steaks to the pan and fry quickly for 2 minutes on each side.
Reduce the heat and fry for a further 2 minutes on each side.
This will produce rare steaks double the time for well done.
Remove from the pan and season with salt and pepper to taste.
Place each steak on a round of fried bread and keep warm in the oven until the sauce is made.
Pour off most of the fat from the frying-pan.
Pour in the stock and stir in the tomato puree.
Melt the butter in a second pan and fry the mushrooms for 3 minutes.
Add the spring onions, salt and pepper to taste and cook for a further 1 minute.
Remove from the heat.
Blend the cornflour with the Madeira and stir into the stock mixture.
Boil for 1 minute, stirring constantly.
Add the mushroom mixture to the sauce, and cook for 2 minutes more, or until the sauce thickens.
Pour the sauce over the steaks.