Peppered New York Strip with Shallot-Pommery Sauce and Spinach-Shiitake-Potato Gratin Dauphinoise

4 (8-ounce) prime sirloin strips, also known as NY strips
5 Peppercorn Mix, cracked coarsely (3 parts black, 2 white, 1 green, 1 pink, 1/2 Szechwan)
Salt to taste

Season steaks liberally with salt and 5-Peppercorn mix. >On a hot grill, mark steaks and cook each side about 4-5 minutes. If you prefer medium rare, it takes about 8 minutes total.

Make sure to let steaks rest after grilling for about 3 minutes to let meat relax.

Shallot-Pommery Sauce

5 sliced shallots
1/2 cup red wine
2 tablespoons pommery whole grain mustard
1/2 cup heavy cream
4 ounces hard butter
Salt and black pepper to taste

In a 1 quart stainless steel saucepan, add 1 tablespoon butter and caramelize shallots. Season. Add red wine and reduce until almost dry. Add mustard and saute for 2 minutes, then add cream.

Heat cream until hot but not boiling. Pour into a blender and blend at high speed. Add remaining butter and check for seasoning. Keep warm in a water bath.

Spinach-Shiitake-Potato Gratin Dauphinoise

6 large, peeled russet potatoes sliced 1/4-inch thick
3 tablespoons minced garlic
1 teasoon freshly grated nutmeg
1 pound spinach leaves, de-stemmed
2 cups sliced shiitake mushrooms (Sauteed in oil)
1 quart heavy cream
Salt and black pepper to taste

Preheat oven to 325F.

In a large bowl, mix everything together. Taste cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure 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.

Mustard Oil

2 tablespoons dry mustard powder
1 teaspoon turmeric
1 teaspoon salt
Water
Oil

In a bowl, whisk the dry mustard powder, turmeric and salt with water to form a paste. Whisk in oil and let it stand overnight. The mixture will separate, but don't remix before using because you want to use the clear flavored oil off of the top.

To plate, cut gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil.