Steak Diane à la Linkletter

Pat the top round steaks dry with paper towels and season generously with salt and pepper on both sides.

Heat a large skillet over medium-high heat until very hot, then add the steaks and sear for 2-3 minutes per side until browned; transfer to a plate.

In the same skillet, add the drained sliced mushrooms and sauté for 1-2 minutes until lightly browned.

Deglaze the pan by pouring in the dry sherry and water, scraping up any browned bits from the bottom with a wooden spoon.

Stir the mustard mixture into the pan sauce until well blended.

Return the steaks to the skillet and reduce heat to medium-low, simmering for 3-5 minutes until the steaks reach desired doneness, turning occasionally and spooning the sauce over them.

Transfer the steaks to serving plates and spoon the mushroom sauce over the top before serving.