British-Style Beef Baked Potatoes

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
• 4 ounces shiitake mushrooms, sliced
• 4 hot baked medium russet potatoes
• 1/4 cup crumbled blue cheese

• 1 recipe Balsamic Reduction with Wild Mushrooms

Cooking:

1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Heat 12-inch non-stick skillet over medium-high heat until hot. Add half of beef; stir fry 1-1/2 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef; remove from skillet. Add mushrooms; cook 4 to 6 minutes until mushrooms are lightly browned. Remove, keep warm with beef.

2. Prepare Balsamic Reduction with Wild Mushrooms.  Add beef mixture to pan; cook 2 minutes until beef and mushrooms are heated through. 
   
   Balsamic Reduction with Wild Mushrooms:  Bring 1/2 cup balsamic vinegar to a boil in medium saucepan.  Reduce heat; simmer 8 to 9 minutes until reduced to 2 tablespoons (consistency will be syrupy).  Set aside to cool.  In same skillet used to prepare beef and mushrooms, heat 1 tablespoon olive oil over medium heat until hot.  Add 4 ounces minced wild mushrooms; cook and stir 5 to 8 minutes until mushrooms are lightly browned.  Add 4 teaspoons minced garlic; cook and stir 2 minutes.  Add  1/2 cup dry red wine; cook 2 to 5 minutes until liquid is completely evaporated.  Dissolve 1 tablespoon cornstarch in 1 can (14 to 14.5 ounces) reduced-sodium beef broth.  Add broth mixture and balsamic vinegar reduction to skillet; bring to a boil, stirring constantly.  Reduce heat; simmer 15 to 20 minutes until mixture is reduced by half. Add in 1 tablespoon butter; stir until melted.

Cook's Tip: The Balsamic Reduction with Wild Mushrooms may be made ahead of time.  Reheat in a 12-inch skillet before adding beef and mushrooms.
3. Cut potatoes in half, lengthwise; open and fluff potatoes with fork.  Divide beef mixture evenly among potatoes.  Top with cheese.