Steak:
Preheat oven to 400F. Spray a baking sheet with veggie oil. Season steaks with
salt and pepper. In a large skillet, heat oil over medium high heat. Add steaks,
and brown on all sides: about 4 minutes. Put on baking sheet, and bake for 5-10
minutes for medium rare (120-125F). Let rest, tented for 10 minutes.
Gravy:
In the same skillet, heat 2 tbsp. evoo, add shallots and mushrooms. Season with
salt and pepper. 5 minutes, until shallots are soft. Add the Marsala, scraping
up the bits. Cook until most of the liquid has evaporated; about 2 minutes. Add
stock and rosemary. Whisk in the flour until smooth. Bring to a boil, reduce the
heat and simmer, stirring occasionally, until 1/2 the liquid is gone and
sauce is slightly thick, about 10 minutes. Remove from heat and stir in the
butter until smooth. Adjust salt and pepper.
Cut beef across the grain, slice into 1/4 inch slices, pour on the gravy.