Pan-Seared Mustard-Peppercorn Steak w/ Mushroom Sauce

* 1 oz. dried porcini or shiitake mushrooms, (about 1 c.)

* 2 tsp. multicolored peppercorns

* 2 tsp. whole mustard seeds

* 3/4 tsp. coarse salt, divided

* 4 boneless New York strip steaks (3/4" thick)

*3 Tbl. butter, divided

* 1/4 c. chopped shallots

* 1/4 c. red wine or mushroom soaking liquid

* 1 Tbl. coarse-grain Dijon mustard

Place mushrooms in small bowl with enough boiling water to cover; let stand 20-30 min. or until softened. Drain well, reserving 1/4 c. liquid. (If using mushroom liquid in place of wine, reserve 1/2 c. liquid.) If using shiitakes, remove and discard stems. Place peppercorns in heavy-duty plastic bag; coarsely crush with flat side of meat mallet. Add mustard seeds; crush slightly. Mix in 1/2 tsp. of the salt. Firmly press peppercorn mixture onto both sides of steaks. Melt 2 Tbl. of butter in large skillet over med-high heat. Cook steaks 5-7 min. for medium-rare, turning once. Place on serving platter; cover loosely with foil. Melt remaining 1 Tbl. butter in same skillet over med. heat. Cook & stir shallots 1 min. Add mushrooms; cook & stir 1 min. Add wine, 1/4 c. reserved mushroom liquid, mustard & remaining 1/4 tsp. salt. Cook 2-3 min. or until liquid is slightly reduced, stirring frequently. Add any juices from steaks. If necessary, return steaks to skillet 1-2 min. to reheat.