8 tablespoons (1 stick) butter
1 large shallot or green onion, minced
1/2 pound fresh shiitake mushrooms, stemmed
3/4 cup Madeira
1 cup (or more) veal stock, or 2 1/2 cups canned low-salt chicken broth
and 1/2 cup unsalted beef broth boiled until reduced to 1 cup
Salt and freshly ground pepper
6 6-ounce beef tournedos, about 2-inches thick
1 1/2 pounds fresh shiitake mushrooms, stemmed and cut julienne
Melt 4 tablespoons butter in heavy medium skillet over medium heat.
Add shallot and stir 1 minute. Add 1/2 pound mushrooms and saute until soft, about 5 minutes. Add Madeira and 1 cup stock and cook 10 minutes. Transfer to blender and puree. Season with salt and pepper.
Pat beef dry. Season with salt and pepper. Melt 2 tablespoons butter in heavy large skillet over medium heat. Add beef and cook about 5 minutes per side for medium-rare. Transfer to plate.
Cover and keep warm. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1 1/2 pounds mushrooms and saute until soft, about 5 minutes. Season with salt and pepper.
Set 1 steak in center of each plate. Spoon sauce over. Surround with mushroom julienne and serve.