Pound the steak thin.
Sear the steak on each side in a skillet with butter and oil.
Puréed a can of black bean soup in the blender.
Let the steak rest.
Pour out all but a tablespoon of fat from the skillet.
Sauté the chopped scallions.
Add Madeira, Worcestershire, mustard, water, and the liquified black bean soup back to the pan.
Bring the sauce to a boil.
Spoon the sauce over the steak and top with parsley.
