Preheat the oven to 300 degrees.

Spread the chiles on a baking sheet and roast for about 30 seconds. Remove the seeds and stems, place the flesh in a food processor, and chop coarsely. In a coffee grinder, grind the peppercorns to about the same consistency as the chiles. Mix the two and reserve in a pie pan.

Turn the grill on to medium-high heat.

Rub each steak with the olive oil. Dredge each steak in the chili/peppercorn mixture and rub the mixture into the meat. Grill each side for about 3 to 4 minutes aside or until done to your liking.

Serve with the mushroom sauce. Spoon the sauce over each steak.

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic for about 3 to 4 minutes. At this point, raise the heat to high, add the wine, and boil 10 minutes, until reduced to dry. Then reduce the heat to medium, add the mushrooms, cook until soft, and add the stock. Then, raise the heat to be high and bring the mixture to a boil. Reduce the heat to medium and simmer for 15 minutes.

Whisk in the ancho puree and cook for 5 minutes more. Add the honey and salt and pepper to taste. Add the honey and salt and pepper to taste. Keep hot in a double boiler until ready to serve. Reheat, stirring, just before serving.

It may be made up to 2 days ahead and refrigerated.

Place the anchos in a blow and pure the boiling water over them. Let stand for at least 30 minutes, or as long as overnight. Drain well, remove the seeds and seeds. Run under some cold water if the seeds are difficult to remove. Place the flesh in the food processor with the garlic and cilantro and process to a puree. May be made up to 2 days ahead and refrigerated, covered. Makes 2 cups.