4 (8 oz.) steaks, sirloin or rib steak
6-8 oz. beef stock (stock can be made from beef base or bouillon cube & thickened slightly with cornstarch)
1 diced med. size onion
1 oz. butter + 1 oz. oil
Salt & pepper

Heat oil in heavy frying pan, season steaks with salt and pepper. Fry steaks on both sides to desired doneness and put aside on warm plates. Drain most of oil out of frying pan and put back on medium heat. Add butter, melt and fry onion until lightly browned. Add stock, bring to a boil to make a sauce. Season to taste and pour over steaks. Can be served topped with fried onion rings.