Mince mushrooms, then mix with butter, minced onion, salt and pepper in a small bowl. Reserve half of butter mixture and divide other half over the 4 fillets.
Heat a large frypan over medium-high heat. Place steaks, butter side down, in hot frypan. Spread remaining butter mixture over steaks. Cook to desired doneness, turning once. Transfer fillets to a plate, cover loosely with foil and keep warm.
Return frypan to medium-high heat. Stir in reserved mushroom liquid and scrape up any browned bits from the bottom of pan. Add jam and lemon juice and simmer until liquid is reduced by half. Stir in ice cream and cook until sauce is thickened, about 2 minutes. Pour over fillets and serve immediately.