Take the chill off the steaks and preheat an outdoor grill or griddle pan to medium-high heat. In a pot, cover the potatoes with water. Cover the pot and bring to a boil. Uncover the pot, salt the water and cook the potatoes until tender, about 12 minutes. Drain, then return the potatoes to the pot and crack in half with a potato masher. Pour in the consommé (or stock).
While the potatoes are working, grate the shallot into a salad bowl. Add the mustard, honey (or agave), Worcestershire sauce and lots of pepper. Whisking constantly, stream in the EVOO; season with salt and pepper to taste.