Instructions: In a large skillet, melt 4 tablespoons butter over medium heat. Add the flour and mix well.

Add the mushrooms and saute for 3 to 5 minutes, or until golden. Stir in the sherry, the browning sauce, if desired, and 1/4 teaspoon black pepper. Reduce the heat to low and cook for 5 to 6 minutes, or until the sauce is thickened, stirring occasionally.

Meanwhile, heat a grill pan over high heat. Rub both sides of the steaks with the remaining 1 tablespoon butter then sprinkle with the salt and the remaining 1/4 teaspoon pepper. Place the steaks in the grill pan and cook for 4 to 5 minutes per side for medium-rare, or longer for more well-done meat.

Serve the steaks topped with the mushroom-sherry sauce.

This recipe yields 2 servings.

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