Preheat the oven to 400 degrees F. Re-hydrate mushrooms as directed.
Toss the mushrooms, shallots and garlic in olive oil. Place on baking sheet and bake for 15-20 minutes. Melt butter in a saute pan, add roasted mushrooms and saute for 4-6 minutes.
In a medium saucepan heat your oil and cook the shallots and cook until translucent. Add the wine and simmer until reduced by 85-90%- around 10 minutes. Add the cream and simmer until reduced by 70-75%- around 12 minutes.
Remove from heat and whisk in the butter, adding a few pieces at a time. Whisk in truffle oil. Stir in the lemon juice, salt and pepper to taste. Keep warm until ready to serve.
Season steaks with salt and pepper and brush with olive oil. Preheat grill. Grill the steaks to desired doneness.
Put it all together
Place each steak on a plate, top with mushrooms and ladle about 2 tbsp sauce over the top. Serve and enjoy!
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Midwest Leader in the Herb Industry
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