1 1/2 lb. sirloin or fillets
2 c. sliced mushrooms
3 tbsp. butter
1 shallot, chopped
1/4 bay leaf
3/4 c. dry Sherry
2 tbsp. cornstarch
1 can (8 oz.) beef broth
1/2 tsp. salt and pepper
1 c. sour cream
1 tbsp. chopped parsley

Broil steak to rare. Cool and slice into strips. Saute mushrooms in butter. Add shallot, bay leaf, sherry; boil 5 minutes until reduced in volume by 1/2. Remove bay leaf.

Stir cornstarch into a little broth. Pour remaining broth over mushrooms. Add cornstarch mixture and cook. Stir until mixture boils and thickens. Add salt and pepper.

Before serving, heat sauce. Add sour cream and parsley. Heat. Add steak and heat. Do not boil.