Steaks with Mushrooms Blue Cheese and Frizzled Shallots
Marinating Time: 0 min
Prep & Cook Time: 40 min
Yield: 4 Servings
Ingredients
4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
4 slices thick-sliced bacon, cut in 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
Directions
1. 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.
2. Meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl. Add shallots; toss to coat. Heat the 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.
3. 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.
4. 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.
5. Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley.
Tips
Four beef tri-tip steaks, cut 1 inch thick (about 4 to 6 ounce each) or two boneless top loin steaks, cut 1 inch thick (about 10 ounces each) may be substituted. Panbroil tri-tip steaks 9 to 12 minutes (top loin steaks 12 to 15 minutes) for medium rare to medium doneness, turning occasionally.
Credit
Veronica Callaghan, CT - www.beefcookoff.org
