Grilled Steaks with Morel and Caramelized Onion Sauce

Clean morel mushrooms.** Wash other mushrooms by gently wiping with a damp towel or paper towel. Trim ends of stems, if necessary. Slice mushrooms (should measure - 1/2 cups). Set aside.

For beef tenderloin, grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. (Allow 15 to 19 minutes for medium-rare or until an instant-read thermometer registers 145 degree F when inserted in the center or 18 to 23 minutes for medium or 160 degree F in the center). For pork chops, grill chops on the rack of an uncovered grill directly over medium coals for 17 to 21 minutes or till 160 degree F in the center, turning once halfway through grilling.

In a medium saucepan, melt butter over medium heat. Stir sugar into the melted butter. Add the onions and shallots. Cook, stirring frequently, about 15 minutes or until vegetables are very tender and golden brown. Stir in mushrooms, wine or vinegar, herbs, salt and pepper. Cook and stir for 2 minutes more. In a small bowl, stir together sour cream, half-and-half or light cream, and flour. Add to mushroom mixture. Cook and stir till bubbly. Cook and stir for 1 minute more.

To serve, spoon some sour cream sauce over meat; pass remaining sauce.