Grilled Top Sirloin (Serves 4)
4 8oz to 12 oz Top Sirloin Steaks about 1 inch thick
Salt and Pepper
Smoky barbeque sauce
Roasting
Spices

Liberally salt, pepper and spice both sides of the steaks. Place on a platter and cover with smoky barbeque sauce. Let sit for at least 2 hours in refrigerator, six is better. When ready to grill, wipe steaks dry and place on hot grill. Cook on each side about 7 minutes until interior temperature reaches 125 to 135 degrees depending on doneness preferred. Place on clean platter and cover with aluminum foil for 10 to 15 minutes. Steak will continue to cook and draw the juices back to the center of the meat.

Sauce:
1 lb crimini mushrooms, sliced
4 Tbsp Olive Oil
2 Tbsp butter

1 large shallot, chopped
2 cloves garlic, chopped
1/4 cup red wine
1 3/4 cup chicken stock
1/2 cup cream
2 tsp dijon mustard

Polenta:
1 cup Polenta (not instant)
3 1/2 cup water (can substitute 1 milk cup or cream for 1 cup water)

1 Tbsp butter
1 tsp salt
1/4 cup Parmigano Cheese
2 Tbsp butter

Add Olive Oil and 2 Tbsp butter to saute pan, allow butter to melt. Add shallot, mushrooms and garlic to pan and cook five minutes on medium. Add wine and stock and cook until reduced by half. Add cream. If the sauce is not thick enough, mix thoroughly the 2 Tbsp butter with flour. Add slowly to sauce and cook until slightly thickened. Mix in mustard.

Heat to low boil in bottom of double boiler. Put water, polenta, 1 Tbsp butter and salt in top and stirring frequently. Cook 20 to 25 minutes, until thickened. Remove from heat. Add cheese and remaining butter, stirring until melted and completely mixed.

Chocolate Dipped Strawberries:
30 large strawberries
12 oz chocklate chips
2/3 cup half and half
2 Tbsp port

Clean strawberries and dry completely. Heat water to low boil in bottom of double boiler. Put chocolate in top and melt, whisk in cream. Add port and mix thoroughly. Allow chocolate to cool slightly to just starting to thicken, but not set. Place wax paper on tray. Dip strawberries in chocolate and place on tray. Place in refrigerator for at least 30 minutes to harden.