4 beef top loin steaks (approximately 1 1/2 lbs.) 1 tbsp. butter


1/2 lb. fresh mushrooms, sliced 1 tbsp. butter 1/2 c. onion, chopped 2 tbsp. flour 1 1/2 c. half & half 2 tsp. Worcestershire sauce 1 tsp. garlic powder Salt & pepper to taste

Trim steaks and allow to sit at room temperature for 2 hours.

Meanwhile prepare sauce: In a heavy skillet saut� mushrooms in butter until they are slightly brown; add onions and continue to saut� until onions are golden and transparent; sprinkle with flour and stir to blend. Add half & half, stirring a little at a time, simmer until thick and creamy. Add Worcestershire sauce, garlic powder, salt and pepper.

In another skillet, brown a tablespoon butter; add steaks and brown slightly on both sides. Reduce heat, cover and allow steaks to simmer for a few minutes in their own juices. Pour mushroom sauce over steaks and continue simmering for a few more minutes until they are tender and done to your liking. Serves 4. Enjoy.

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