Grilled Striploin with Brandy & Four Peppercorn Balsamic Mustard Sauce

Ingredients:

2 tbsp. Mrs. McGarrigle's Balsamic & Cracked Pepper Mustard
1 tbsp. olive oil
4 - 6 oz striploin steaks
Sea Salt
Freshly ground pepper to taste

Combine mustard, olive oil, salt and pepper. Coat both sides of steak with the mixture. Grill on medium heat for 5 minutes per side, or until desired doneness. Drizzle with mustard sauce.

Mustard Sauce:

2 tbsp. McGarrigle's Four Pepper Blend, coarsely cracked
4 tbsp. unsalted butter
2 tbsp. garlic, minced
2 shallots, finely minced
1 cup wild mushrooms
1 cup beef stock
1/3 cup brandy or cognac
¼ cup heavy cream (35%)
Sea salt to taste

Melt butter and sauté shallots with garlic for 1 minute. Add mushrooms and cook 5 minutes. Add beef stock, brandy, cream and mustard. Bring to a boil and simmer about 10 minutes until reduced by half.

Serves 4-6.