Preheat your grill to about 400̊.

Fill a large stock pot with enough water to cook your pasta. Use a pasta insert if you have one. Throw in a little salt and olive oil. Put it on the stove and turn the heat on medium. You just want to get the water heating up and at the ready while you make the sauce. If the water starts to boil before you’re ready for it, just turn the heat down a little.

Put a large, non-stick sauté pan over medium-low heat. Once the pan is hot, add the butter slices (4 tablespoons) and let them melt and get foamy. Throw in the onion, mushrooms, and spices. Sauté for about 15 minutes until they’re a nice golden brown stirring occasionally. Then dump everything into a bowl and save it for reincorporation later.

Return the empty sauté pan to the heat keeping it at medium-low. Add the next set of butter slices (4 tablespoons) and let them melt and get foamy. Sprinkle in the flour and stir it in to make a rue (I like to use a spatula here to stir and scrape). Simmer this for about 4 minutes stirring occasionally. It should be about the same color as peanut butter. Now stir in the consommé, cream, wine, mustard, and horseradish (I still like the spatula for this). Simmer this to thicken things up stirring occasionally. Adjust the heat as needed for a low simmer. After simmering for about 5 minutes or so, add the mushroom and onion mixture into the sauce and stir them.

Now it’s time to get the meat going. Place the meat on the grill. For medium-rare on my grill, it’s 3 minutes on 4 sides: cook it, flip it, flip it and rotate 90̊ (it’s all about the grill marks), then flip it again. On the last flip, I like to sprinkle the top with a little more Emeril’s Essence. Remove the meat from the grill and place it on a cutting board to rest while you get the noodles going. Meanwhile, keep a low simmer on the sauce.

Crank up the heat on the noodle water to high. Once it starts boiling, throw in the noodles. Follow the timing directions on the box for an “al dente” noodle; please use a kitchen timer. Stir the noodles occasionally while they cook. The only way to know your noodles are done is to pull one noodle out, blow on it, and taste it. It should still have some texture, but not be hard and crunchy. If it’s too hard, let it boil for another minute and taste it again. Once you’re happy with the texture, turn off the heat and drain the noodles.

Now put everything together. Slice the meat into thin slices, about 1/4" thick or so. Throw some noodles into a large bowl, shovel some sauce on top, and decoratively fan the meat slices out on top (half a steak per person). Garnish with some fresh parsley or chives.