1878 Steak House's Beef Forestiere Recipe

Broil rib eye and reserve the natural juices. Set steak aside. Saute shallots in butter until pale. Add mushrooms and cracked pepper. Stir in brown sauce. Add au jus from broiled steak, mustard, vermouth, and madeira and stir until the mixture reaches a fast boil, but do not let it thicken. Pour over broiled rib eye.

Brown Sauce - In a saucepan, melt butter and add flour, stirring into a paste. Stir over low heat until mixture browns. Gradually add stock, stirring constantly. Add all the remaining ingredients. Simmer until sauce is reduced by half. Strain through a sieve before serving. Leftover sauce can be frozen for other uses.