MADEIRA SAUCE

1/4 stick butter
3 shallots, minced
2 tablespoons flour
1 sprig thyme or teaspoon dry thyme
1 bay leave
1 cup chicken broth
1 cup beef broth
1 /2 cup plus 1 tablespoon Madeira
Salt and pepper

Sauté shallots in butter.  Add flour, stir until golden, about 3 minutes.  Add broths, thyme, bay leave and 1/2 cup Madeira.  Reduce to sauce consistency (about 15 minutes).  Strain the sauce.  Stir in 1 tablespoon of Madeira.  Season with salt and pepper.

Serve over steak