Madeira Pan Sauce With Mustard And Anchovies

After transferring steaks to oven, set now-empty skillet over medium-low heat; add shallot and cook, stirring constantly, until softened, about 1 minute. Add Madeira, increase heat to high, and scrape bottom of skillet with wooden spoon to loosen any browned bits. Simmer until liquid is reduced to about 1⁄3 cup, 6 to 8 minutes. (If steaks are not yet out of oven, set skillet off heat and wait for steaks to come out of oven and rest for 2 minutes before proceeding.) Add accumulated meat juices from baking sheet and reduce liquid 1 minute longer. Off heat, whisk in parsley, thyme, mustard, lemon juice, and anchovies, then whisk in butter until butter has melted and sauce is slightly thickened. Season with salt and pepper to taste, spoon sauce over steaks, and serve.