3 medium New York Strip steaks
2 tsp Olive oil
1.5 tsp butter or margarine
4 cloves of garlic, minced
4 large shallots, minced
5 large mushrooms, sliced
1/2 cup freshly grated horseradish
handful cilantro, minced
1 tbsp Dijon mustard
1 tsp mustard seeds, crushed
1/2 tsp white pepper
1 cup dry Port wine
1 cup chicken or beef broth
1 cup fat free Half & Half cream
kosher salt to taste
crumbled blue cheese to garnish/coat

Place steaks in platter and gently salt and pepper both sides, set aside.

In large skillet with a drizzle of olive oil over high heat, lightly brown steaks turning quickly for a few minutes. Remove steaks and place into a covered warming dish, reserved for later, keeping skillet on high heat - add garlic, shallots. Saute for a minute or so until tender then add mushrooms, port wine to help dissolve steak remains, then add cilantro, mustard seeds, broth - reduce to a comfortable boil, add butter/margarine, horseradish, salt & pepper simmer for 3 minutes. Add Half & Half and stir frequently for 2 minutes, reduce heat to low. Reintroduce steaks into cream sauce, cover. Cooks for another 5 minutes.

to serve
Tong steak(s) out onto plate, spoon sauce over top, then garnish with large chunks of blue cheese.