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1
Steaks;.
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2
Place steaks in non aluminum pan (or ziploc bag) .
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3
Whisk soy sauce,sesame oil, vinegar and generous amount of pepper in medium bowl; mix in garlic.
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4
Pour over steaks, turning to coat all sides.
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5
Cover pan tightly and refrigerate 24 hours, turning steaks occasionally.
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6
Mushroom Sauce:.
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7
Reserve 6 2-inch diameter mushrooms for garnish.
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8
Cut remaining into 1/2-inch-wide strips.
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9
Melt 3 tablespoons butter with 3 tablespoons oil in large heavy skillet over medium-high heat.
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10
Add mushroom slices and stir 3 minutes.
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11
Mix in 1 cup stock and both mustards; increase heat to high and boil until reduced by half, about 5 minutes.
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12
Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half after each addition.
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13
Stir in cream and boil until sauce coats spoon, about 3 minutes.
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14
*This can be prepared 1 day ahead. Chill sauce and reserved mushrooms separately.
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15
Prepare barbeque grill (high heat). Steaks can also be cooked in broiler.
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16
Remove steaks from marinade and arrange on grill rack.
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17
Cook about 4 minutes per side for medium-rare.
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18
Transfer to platter and let rest 5 minutes.
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19
Reheat sauce over low heat, stirring occasionally.
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20
Melt 1 tablespoon of butter with 1 tablespoon oil in heavy small skillet over high heat.
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21
Add reserved mushroom caps and cook until heated through, about 2 minutes per side.
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22
Drain mushroom caps on paper towels.
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23
Cut steaks across grain diagonally into 3/8-inch slices and arrange in circular pattern on heated platter.
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24
Thin sauce with additional stock if desired and ladle half of sauce in center of platter.
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25
Arrange mushroom caps in 2 clusters on platter edge.
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26
Serve immediately, passing remaining sauce separately.
