4 sm. beef top loin steaks, about 1 1/4 lbs.
1 tbsp. butter

SAUCE:

1/2 lb. fresh mushrooms, sliced
1 tbsp. butter
3 tbsp. chopped onion
2 tbsp. all-purpose flour
1 1/2 c. half & half
1 tsp. soy sauce
1 tsp. grated onion
Salt & 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 the 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 & 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 to your liking. Garnish with pepper strips. Serve. Makes 4 servings.