• Porterhouse, T-Bone, or Sirloin Steak
• Salt and pepper
• ½ cup Madeira wine
• Olive oil
• 2 ozs. button mushrooms
• 2 onions, sliced
• 1 bouillon cube

One hour before broiling, wipe steak with damp cloth and trim off surplus fat. Rub with olive oil and cover with sliced onions. Steak should be at room temperature when it goes under the broiler. When done, arrange steak on hot platter, sprinkle with salt and pepper and spread with butter. Bring wine and bouillon to boiling point. Add mushrooms and serve with steak. The onions may be sauteed and served.