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1
Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
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2
Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
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3
Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
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4
Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
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5
Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
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6
Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
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7
Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
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8
Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
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9
Add in the bourbon; bring to a boil; let boil 1 minute.
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10
Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
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11
Set sauce aside while you prepare the steaks.
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12
Brush each filet on all sides with mustard.
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13
Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
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14
Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
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15
Set up grill for direct grilling and preheat to high.
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16
When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
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17
Using tongs, turn the steaks on their sides to brown the edges.
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18
Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
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19
Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
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20
To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.
