Toast bread slices in a small pan with butter after cutting them to fit the steak size.
Fry the steaks in oil to your preference then rest them on the toasted bread.
Deglaze the steak pan with Madeira and reduce the liquid by half.
Add beef stock and peppercorns to the pan then simmer for 3 minutes.
Strain the sauce through a sieve and whisk in a knob of butter.
Sauté wild mushrooms in a separate pan with butter for 3 minutes.
Boil potatoes in water for 20 minutes until soft then drain them.
Mash the potatoes with cream, milk, and butter until smooth.
Serve the steak and bread with mash, sauce, mushrooms, and fresh truffle shavings.