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(SIRLOIN TIP CENTER) STEAKS
WITH MUSHROOMS, BLUE CHEESE
AND FRIZZLED SHALLOTS
Total preparation and cooking time: 40 minutes
| 4 |
beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each) |
| 4 |
slices thick-sliced bacon, cut into 1/2-inch pieces |
| 1 |
tablespoon all-purpose flour |
| 1 |
teaspoon salt, divided |
| 1/2 |
teaspoon pepper, divided |
| 2 |
small shallots, thinly sliced, separated into rings |
| 8 |
ounces shiitake mushrooms, stems removed, diced |
| 2 |
tablespoons water |
| 1/4 |
cup whipping cream |
| 1/2 |
cup crumbled blue cheese |
| 1/4 |
cup fresh parsley leaves, finely chopped |
- Instructions
- Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet. Set aside.
- Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat bacon drippings over medium-high heat until hot. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet with slotted spoon to paper towels. Set aside.
- Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.
- Add mushrooms and water to skillet. Cook and stir 3 to 5 minutes or until mushrooms are tender. Add cream. Cook 1 to 2 minutes or until cream is almost absorbed. Stir in cheese and bacon.
- Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley.
Makes 4 servings.
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