Grilled Peppercorn Steaks with Mushroom Cream Sauce

In a small bowl, add the mustard, garlic, bourbon, and Worcestershire sauce. Whisk to combine.

Lay the steaks on a large piece of plastic wrap and slather the mixture evenly all over the tenderloin. Bring the sides of the plastic wrap over the tenderloin and wrap tightly. Allow to sit at room temperature for 60 minutes.

Unwrap the plastic wrap and generously season the tenderloin on all sides with salt, ground black pepper and green peppercorns. Use your hands to pat the peppercorns into the steak.

When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

Arrange the steaks directly on the grill grate and smoke for 60 minutes. Remove the steaks from the grill.

Increase the grill temperature to High allow the grill to preheat with the lid closed.

When grill is hot, return the steaks to the grill and cook until the internal temperature reaches 130℉ on an instant-read meat thermometer, about 20 to 30 minutes, depending on the thickness of the steak. Do not overcook.

For the Mushroom Cream Sauce: Heat olive oil in a large sauté pan over medium heat. Add sliced onions, being careful not to crowd the pan and sauté until softened and lightly browned. Add garlic and sauté 1 minute more. Add the white wine and chicken stock to the mushrooms and bring to a simmer. Simmer for 5-7 minutes then reduce the heat and stir in the cream. Season to taste with salt and pepper. Remove from heat and set aside.

Transfer steaks to a platter and cover with foil. Let rest for 10 minutes before removing the foil and carving into thin slices.

To serve, spoon the sauce directly onto the steaks. Enjoy!