4 sm. beef top loin steaks (about 1 1/4 lb.)
1 tbsp. butter

SAUCE
1/2 lb. fresh mushrooms, sliced
1 tbsp. butter
3 tbsp. chopped onion
2 tbsp. flour
1 1/2 c. half and half
1 tsp. soy sauce
1 tsp. grated onion
Salt and pepper to taste
Red and or green pepper

Trim beef steaks, let sit at room temperature for 2 to 3 hours. Prepare mushroom sauce. Slice mushrooms. In a heavy saucepan saute mushrooms in butter for a few minutes until they start getting lightly brown.

Add onions. Saute until onions are golden and transparent. Sprinkle with flour, stir to blend well. Add half and half, stirring a little at a time. Simmer until thick and creamy.

Add soy sauce, grated onion and salt and pepper to taste. Brown butter in a skillet. Add steaks. Brown slightly on both sides. Reduce heat. Cover. Let steaks simmer for a few minutes in their own juices.

Add mushroom sauce to skillet. Let steaks simmer in the sauce for a couple of minutes until they are tender and done. Garnish with pepper strips.