Divide beef into 4 equal portions. Shape into patties 1 inch thick. In heavy skillet, heat 1 tablespoon of butter. Add mushrooms, sauté 3 minutes medium heat until shiny. Remove onto platter. Turn heat to high. Boil off liquid from drippings. Add beef patties. Sauté 5 minutes on each side for medium done. Remove meat to platter. Pour juice from mushrooms into skillet. Add consommé and wine, bring to boil. If sauce separated and becomes oily, add a bit of water. Remove from heat. Whisk in remaining butter, a tablespoon at a time to make sauce. Add meat and mushrooms. Heat to serving temperature.