Ingredients

* 3 T-bone steaks, each to serve 2
* 1 Tablespoon oil
* 7 Tablespoons butter
* 1 cup dry white wine
* 1 pound mushrooms
* Juice of lemon
* Salt and pepper
* 1 small shallot (or 1 teaspoon onion), finely chopped
* 1 Tablespoon chopped, or bunch of parsley
* 1 lemon to decorate

Directions

1. PREPARATION AND COOKING: Sprinkle the steaks with salt and pepper on both sides. Wash and quarter the mushrooms. Cook rapidly in 4 Tablespoons butter with the lemon juice. Add a sprinkle of salt and pepper and chopped onion (or shallot). Keep warm. Heat 2 Tablespoons butter, 1 Tablespoon oil in a skillet and brown steaks according to taste. You may not be able to fry them all at the same time. Place the steaks on a warm platter. Remove any fat in the skillet, add the wine and return to the heat. Stir well and boil down until reduced by half. Pour sauce over the steak.
2. TO SERVE: Arrange the steaks on a narrow serving dish. Arrange the mushrooms around the steaks, sprinkle with parsley, or add bunch of parsley, and dot the steaks with the remaining butter. Decorate with lemon cut into half-slices around the dish.