2 rib eye steaks, boneless
2 sm. chunks bleu cheese
1/2 c. Madeira wine
1/2 c. beef broth
2 tbsp. cornstarch
Vegetable oil

Cut a thin pocket deep into steaks and insert cheese. Fry steaks in oil quickly until crisp yet a bit rare. Take out. Pour Madeira wine into pan; boil down a bit. Add beef broth and mushrooms.

Cook 102 minutes. Thicken a bit with cornstarch and heat steaks throughout back in sauce briefly. Serve with sauce and mushrooms.