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 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. 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.