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. all purpose flour
1 1/2 c. half and half
1 tsp. soy sauce
1 tsp. grated onion
Salt and pepper to taste
Red and green pepper

Trim beef steaks; let set at room temperature for 2-3 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 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 skillet; add steaks; brown slightly on both sides, reduce heat, cover and let simmer for a few minutes. Add mushroom sauce to skillet; let steak simmer in sauce a couple of minutes; garnish with peppers. Serve.