[1]1/2 lb. sliced button mushrooms
2 T. butter
1 T. minced shallots
2 vigorous shakes of Frank’s Louisiana Hot Sauce
1/2 c. beef broth (+ additional 1/4 c. beef broth if needed in final sauté)
4 t. Worcestershire sauce
2 t. Dijon mustard
1 t. fresh thyme leaves (stripped from stalks)
1 T. fresh lemon juice
1 T. mascarpone cheese (or alternately, 2 T. heavy cream)
1 2 – 2 1/2 lb. porterhouse steak
s&p
1/4 c. Cognac
Take steak from refrigerator and let come to room temperature. Pre-heat outdoor grill to high setting, 500-600°
Prepare the sauce: in a sauce that will be large enough to hold the steak melt the 2 T. butter over medium heat. Add minced shallots and sliced mushrooms and cook, stirring occasionally, until the mushrooms release their liquid and soften, about 6 minutes.
Add Frank’s hot sauce, beef broth, Worcestershire sauce, mustard, thyme leaves, lemon juice and salt and pepper. Bring to a simmer, stirring. Add mascarpone cheese and stir to melt (or add heavy cream and stir). Bring back up to a simmer and then remove sauce from heat and set aside.
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Dry the meat with paper towels. Sprinkle with salt and pepper on both sides. Grill on the very hot pre-heated grill for 5 minutes on each side. Turn grill off and let steak rest in the covered hot grill 5 minutes more. Remove to plate.
In the large sauce pan bring the mushroom sauce back up to a vigorous simmer. Stir well. Add grilled steak to sauce and spoon hot sauce on top so that steak is simmering in sauce on both sides. If sauces seems too tight, add another 1/4 c. of beef broth to slacken it.
Cook steak in sauce for 4 minutes, turning once or twice to coat well with sauce and heat through.
In a heat proof measuring cup or coffee cup heat the 1/4 c. cognac in a microwave for 1o seconds. Slowly and carefully pour the hot cognac onto the steak in the pan and immediately ignite with a match. As the cognac burns shake the pan vigorously to mix the cognac into the sauce.
When the flames die out remove the steak to a carving board. Slice the steak perpendicular to the bone. The smaller side of the steak is the beef tenderloin, the larger side of meat is sirloin.
Re-assemble the slices of steak so that they line up in their original shape with the bone.
Dress with hot mushroom sauce, pass additional sauce in a sauce boat.