Grilled Steak With Mushroom Wine Sauce
|Beef t-bone steaks/Porterhouse / filet mignon steaks||32 Ounce, cut 1 inch thick (4 Loin Pieces, 8 Ounce Each)|
|Oil||1⁄4 Cup (4 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|White wine||1⁄4 Cup (4 tbs)|
|Minced parsley||2 Tablespoon|
|Dried tarragon||1⁄2 Teaspoon, crushed|
|Instant beef bouillon granules||1 Teaspoon|
Slash any fat around edge of steaks every 4 inches.
Lightly oil grid.
Grill steaks, on covered grill, over medium-hot with Mesquite charcoal briquets 8 to 10 minutes on each side for medium-rare, or to desired doneness.
While steak is grilling, heat butter in large skillet until hot.
Add mushrooms and saute 1 minute or until tender.
Add wine, parsley, tarragon and beef bouillon granules; simmer 4 minutes, stirring often.