Drain 1 16-oz. can peas and measure the liquid.
Put the peas through a vegetable mill or sieve to make a puree.
Drain 1 16-oz. can kernel corn and add the liquid to that of the peas.
In a 2-quart saucepan:
Prepare 4 cups instant mashed potatoes following package directions and using the vegetable liquors as part of the required liquid.
3 Tbs. butter
1 tsp. salt
1/4 tsp. pepper.
Blend the puree of peas into the mashed potatoes until a smooth green color results.
Fold in the drained kernel corn.
The consistency should be that of firm mashed potatoes.
In a large skillet:
Cut 3 Ibs. filet mignon (or any steak) in a 2 x 1/2 x 1/2-inch strips.
Saute in 4 oz. margarine or oil, until lightly browned.
Remove the steak from the skillet.
Blend in 6 tbs. flour to make a roux.
Add 2 cups onion soup made from a packaged mix and cook to medium-sauce consistency.
Correct the seasoning with salt, pepper, and a little Tabasco.
Return the steak to the sauce.
Put it together:
Make a large mound (about 1 cup) of Irio in center of dinner plate.
Form a hole in the center about 2 inches in diameter.
Fill the hole with 1/2 cup of the sauteed steak and gravy.
Smooth around edges of the Irio so it looks like a volcano.