1. Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
2. MUSTARD OIL 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water to make a paste 2 cups canola oil
3. In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don?t remix before using, you want to use the clear flavored oil off the top.
4. SHALLOT-POMMERY SAUCE
5. In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and sautee for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath.
6. SPINACH-SHIITAKE-POTATO GRATIN DAUPHINOISE
7. Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft.