STEAKS WITH MUSHROOMS, BLUE CHEESE & FRIZZLED SHALLOTS

Steaks with Mushrooms, Blue Cheese and Frizzled Shallots --
Lean Cut
  • Total Recipe Time: 40 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Sirloin Tip Center Steaks, cut 1 inch thick (about 8 ounces each)
  2. 4 slices thick-sliced bacon, cut into 1/2-inch pieces
  3. 1 tablespoon all-purpose flour
  4. 2 small shallots, thinly sliced, separated into rings
  5. 1 teaspoon salt, divided
  6. 1/2 teaspoon pepper, divided
  7. 8 ounces shiitake mushrooms, stems removed, diced
  8. 2 tablespoons water
  9. 1/4 cup whipping cream
  10. 1/2 cup crumbled blue cheese
  11. 1/4 cup fresh parsley leaves, finely chopped

INSTRUCTIONS FOR STEAKS WITH MUSHROOMS, BLUE CHEESE & FRIZZLED SHALLOTS

  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 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 (145°F) 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
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