Slice the beef into pieces 3/8 inches thick and varying from 1 to 2 inches in diameter or on the side.
Slice the mushrooms cross-wise about 1/4 inch thick. This makes them look different, thus, adding character to the dish.
Cut the garlic buttons in half and score the large end.
Rub these thoroughly around a large iron (note the last word) skillet and leave in during heating the butter.
As an alternate, the garlic may be chopped fine and left in.
Brown the meat in the melted butter, stirring (and sipping a beer or the sherry) constantly.
Add the sherry, mushrooms, salt and pepper for the last five minutes cooking time.
Serve on hot buttered toast between 1 and 3 a.m.