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This premium cut of steak teams brilliantly with the velvety mushroom and Madeira sauce.

For the mushroom and Madeira sauce:

Heat a large pan to a moderate heat. Rub 2 tbsp of the oil over the steaks and season well then cook them for about 2-3 minutes on each side, depending on their thickness and how you like them cooked. Cook the edges too, turning them to seal well. If your pan isn’t very big, only put in 2 steaks at a time; overcrowding the pan will cause the heat to reduce and the meat will stew instead of fry. Transfer the steaks to a warm plate, cover in foil and rest for 5-10 minutes.
Return the pan to a medium heat. Add the remaining oil and cook the onions until they’re translucent – this should take about 2 minutes. Add the garlic and mushrooms, season to taste and cook until the mushrooms begin to brown.
When the mushrooms are cooked, add 100ml of the Madeira wine. Scrape the pan well at this point so all the flavour from the steaks mixes into the sauce.
Continue cooking until the sauce has reduced by half, then add the beef stock. Once the liquid has reduced by half again, add the remaining Madeira and the cream. Lower the heat and stir well. Remove from the heat and stir in the parsley.
Return the mushroom sauce to a medium heat and pour any resting juices from the steaks into this.
Place the steaks onto warmed plates and top generously with the sauce.