Season the steak generously with salt and pepper on both sides. Heat a large sauté pan on high with canola oil until the oil comes to a light smoke. Carefully place steak in pan and sear until brown.

Carefully flip steak over using tongs. Continue to sear on high until the second side is very brown. Remove pan from heat, drain out oil.

Immediately add butter, garlic, thyme and rosemary, and baste for 2-4 minutes over medium-low heat until the steak is cooked to medium rare (125°F internal temp). Remove steak from pan and set aside. Remove pan from heat and dump out all butter except for 1 Tbsp.

Return pan to medium heat. Add chopped shallots, garlic and thyme. Cook until the garlic and shallots are lightly golden.

Remove pan from heat. Add Madeira wine and sherry vinegar and cook on high until liquid is reduced by 2/3. Add Hood® Heavy Cream and 1 Tbsp. butter and cook until slightly thickened.

Check seasoning and add salt or pepper to taste. Slice steak and serve with sauce.

By: Chef Chris Coombs