Have everything preped for the sauce. Season steaks on both sides and place on a large serving plater. On a hot standard outdoor grill, place the steaks on the grill and cook for about 6 minutes, turn steaks over and again cook for about 6 minutes or until the steaks reach a temperature of rare. Remove from grill and place on a large plater. Bring steaks inside to your kitchen, set aside, let rest. The internal temperature will continue to cook to medium-rare. Or cook steaks to your liking. In a large hot saute pan, add the oil, quickly add the garlic, shallots, and stir quickly to sweat for 30 seconds and not to burn. Add the mushrooms and tasso, and cook for 4-5 minutes, till they become brown and carmelized. Deglaze with sherry wine, use caution. Evaporate the wine, then add the heavy cream, lower heat to a simmer., Reduce by half, then season with salt & pepper. Remove from heat, add the butter, and fold the butter into the sauce. Plate up the steaks, pour a generous amount of the sauce on top the steaks, serve with your choice of a startch or potato. ** Can be served with a soft, light bodied Merlot, a Cabernet-Sauvignon, or a Pinot noir. The sweet sherry wine spicy sauce will pair well with a Merlot as spicy foods can accentuate the flavor of the wine.