Chef Gary Elmore-- Seagate Convention Ctr.

6 Ball-tip cut sirloin steaks, choice grade
1 1/2 pounds mushrooms, sliced
2 tablespoons butter (no substitutions)
1 tablespoon seasoned salt
1 teaspoon ground malabar or telicherry peppercorns
1 1/2 cup, more or less, red California port wine (not tawny, hunter's or
any other port)
chopped scallions or freshly minced parsley for garnish

In a large saute pan, heat the butter, not quite to browning, and saute the steaks lightly, first one side, then the other until they are browned, but not cooked through. 
Put the steaks on a platter in a 300-degree oven for a few minutes to finish while you make the sauce. 
Throw the mushrooms into the butter used to brown the steaks and saute them lightly, so that they
still have some texture to them, and stir up the bottom to loosen any brown bits--those are important!
Next, pour on the seasoned salt and the peppercorns, followed closely by the port wine.  Stand back--port is a fortified wine, which means it has a higher than usual alcohol content--it is likely to flame up. 
When the flames die down, in a second or so, let it simmer on high heat for a few minutes more, until all the ingredients get to know each other and thicken slightly.  Pull the steaks from their exile in the oven and pour the contents of the saute pan over them.

Garnish and serve.