Pan-Seared Mustard-Peppercorn Steak With Mushroom Sauce

• 1 ounce dried shiitake mushroom (about 1 cup)
• 2 teaspoons multiclor peppercorns
• 2 teaspoons whole mustard seeds
• 34 teaspoon kosher salt, divided
• 4 34 inches New York strip steaks
• 3 tablespoons butter, divided
• 14 cup shallot, chopped
• 14 cup mushroom soaking liquid
• 1 tablespoon Dijon mustard

1. - Place mushrooms in a small bowl.
2. - Cover with boiling water let stand for 20-30 min untill softened.
3. - drain the mushrooms and reseverve the liquid.
4. - coarsly crush peppercorns in a plastic bag
5. - Add mustard seeds and crush slightly.
6. - mix in 1/2 teaspoon salt.
7. - Press the mixture into Both sides of the steaks.
8. - Heat Large Skillet to Medium-High with 2 T butter.
9. - Cook Steaks 5-7 min turning once.
10. - Remove and place on platter and cover.
11. - Melt 1 T butter in same skillet reduce heat to medium.
12. - Add Shallot, cook for 1 min stiring
13. - Add Mushrroms cook additional 1 minute.
14. - Add the 1/4 C reserved mushroom liquid, mustard and 1/2 t salt.
15. - Add the steaks and any juices from the steaks to reheat 1-2 minute.

shiitake mushroom, peppercorns, mustard seeds, kosher salt, butter, shallot, mushroom soaking liquid, mustard

Taken from www.food.com/recipe/pan-seared-mustard-peppercorn-steak-with-mushroom-sauce-478729 (may not work)