- 4 (5 ounce) grilling steaks (strip, rib eye, tenderloin)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 3 tablespoons olive oil
- 8 ounces sliced baby portabellas
- 1/2 cup red wine
- 1 cup beef gravy
- 1 teaspoon Dijon (or spicy) mustard
- 1/2 teaspoon Creole seasoning
- 2 tablespoons herb garlic butter
- Preheat grill pan on medium-high (or preheat grill).
- Season steaks with salt and pepper (wash hands).
- Place steaks in grill pan (or on grill); grill 3-4 minutes on each side or until 145 degrees F (for medium-rare). Let steaks stand 5-10 minutes before serving.
- Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan, then add mushrooms; cook and stir 1-2 minutes or until lightly browned. Stir in wine; cook and stir 1-2 minutes until liquid has reduced by about one-half.
- Whisk in gravy, mustard, and Creole seasoning; cook and stir 3-4 minutes or until hot. Remove sauce from heat; whisk in butter. Drizzle sauce over steaks; serve.