I am looking for a recipe that was in an old pillsbury cookbook.  It was for "steak champignon"

I don't have the recipe, but it can be found in "Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979)"

Hi Lori444: Just talked to Linda in Customer Service. Are you talking about the below? 

Sincerely, Cate

DRESS-UPS FOR TENDER STEAKS

The New Pillsbury Family Cookbook ©1973, page 211


Complement broiled, grilled or pan-fried steak with a flavorful sauce.


TRAFALGAR STEAK: Prepare 1 package (1 1/4 oz.) horseradish dip mix as directed on package. Broil or grill steak, brushing occasionally with horseradish dip. Serve steak with remaining dip. Enough for 4 steaks.


STEAK DIANA: While steak is broiling or grilling, combine 2 tablespoons Chablis or dry sherry, 2 tablespoons steak sauce and 1 tablespoon chopped chives. When steak is done, place on platter and spoon sauce over top. Quickly warm 2 tablespoons cognac or brandy in long handled saucepan just until vapors rise from mixture. Ignite and spoon or pour flaming mixture over steak. Enough for 4 steaks.


STEAK AUX HERBES: In small saucepan, melt 1/4 cup butter or margarine. Stir in 2 tablespoons minced parsley and 1 to 2 teaspoons salad herbs or Italian seasoning. Occasionally brush steak with mixture during broiling or grilling. Season with salt and pepper. Enough for 4 steaks.


PROVINCIAL STEAK WITH TOMATOES:

About 5 minutes before steak is done, melt 2 tablespoons butter in saucepan. Add 2 green onions, chopped, 2 tablespoons minced parsley, 2 tablespoons dry white wine or vermouth and 1/2 teaspoon garlic salt; bring to boil. Add 2 tomatoes thinly sliced and cook just until tomatoes are heated. Serve with seasoned steak. Enough for 4 steaks.


CAESAR'S STEAK: Brush steak with Caesar salad dressing before and during broiling or grilling. When done, sprinkle steak with grated Parmesan cheese and season to taste. This is also good with creamy onion salad dressing.


STEAK CHAMPIGNON: In fry pan, fry 1 to 1 1/2 -inch thick steak in 1 to 2 tablespoons butter until desired doneness. Remove steak to platter, season and keep warm. To pan drippings, add 1/2 cup (4-oz. can) drained sliced mushrooms, 1/2 cup sour cream and 1/4 cup dry red wine or milk. Heat, stirring constantly; do not boil. Spoon over steak. Enough for 4 steaks.


STEAK AU POIVRE: Using heel of hand, press coarsely-ground pepper (if you don't ; have a peppermill, crush peppercorns with a rolling pin) into each side of steak (about !, teaspoon per steak). Broil or pan fry steak. 'Season with salt. If desired, add 2 tablespoons cognac or brandy to fry pan, mix with juices and pour over steak (for broiled steak, warm cognac slightly and spoon over steak).