Finely mince the shallots, onions, carrot and celery. Sauté in 50 g butter, add the bouquet garni, the chopped steak and leave to brown for about 15 minutes, stirring occasionally. Sprinkle with flour, leave to brown, wet with the white wine, add 1 tablespoon of Madeira and cook until the first tremors. Season with salt, pepper, sauce, add the rest of the cheese and keep warm.
Brown roast beef on all sides in remaining hot butter, reduce heat, cover and cook for about 30 minutes. Sprinkle the meat occasionally with a little beef broth.
Slice the roast beef and salt. Serve them covered with Madeira sauce.
To accompany a gardener of small vegetables.