Ham Steaks with Madeira Sauce

Ham steaks by themselves are great, don't get me wrong, but add this sauce and you've got something special.  Delightfully mmmmmm-y!  This is easy and super tasty--10 all the way.  I made these back in April of this year; consequently, I have lost the pictures, as I lost most all of my March and April pictures when my SD card failed :(  I'll post pix when I make this again, though.  I paired it with these potatoes.

Recipe comes from my favorite recipe book, French: delicious classic cuisine made easy, by Clements & Wolf-Cohen.

4 T. unsalted butter, divided
4 small shallots, finely chopped
2 T. all-purpose flour
1 can (14.5 oz) reduced sodium beef broth
1 T. tomato paste
coarse ground pepper, to taste (I used about 2 pinches)
6 T. Madeira wine
2 large, pre-cooked, bone-in ham steaks (I used Frick's brand)

1. In a medium, heavy-bottomed saucepan, melt 2 T. of the butter over medium-high heat, then add the shallots.  Cook, stirring frequently, until softened (around 2-3 min.)

2. Sprinkle the flour over the shallots and continue cooking, stirring constantly, until mixture begins to brown (this was around 3 min for me).

3. Slowly whisk in the beef broth, followed by the tomato paste, then add the pepper.  Bring to a simmer and keep at simmer, reducing heat as needed to keep at steady simmer.  Simmer until reduced to about 1 cup.

4. Stir in the Madeira wine and simmer for additional 2-3 minutes.

5. Meanwhile, heat the other 2 T. of butter in a large skillet over medium to medium-high heat.  Add 1 ham steak (unless you have a skillet that is large enough to handle both at the same time--I don't!) and cook for 4-5 minutes, turning once.  Transfer to a plate and repeat for second ham steak.

6. Top ham steaks with sauce and enjoy!!