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Combine the cream, dry mustard, sugar and wine in a bowl and mix well. Stir in the sour cream. Chill, covered, in the fridge until ready to serve. Turn on the exhaust fan to capture the smoke this searing process will produce. Heat a large cast iron or heavy skillet over medium high heat until nearly smoking. Sprinkle coarse salt in teh skillet and add the steaks. Sear for 3 minutes on each side for medium-rare. Remove from teh skillet. Serve with the mustard sauce.
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