• 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
  • ½ teaspoon pepper, divided
  • 2 small shallots, thinly sliced, separated into rings
  • 8 ounces shiitake mushrooms, stems removed, diced
  • 2 tablespoons water
  • ¼ cup whipping cream
  • ½ cup crumbled blue cheese
  • ¼ cup fresh parsley leaves, finely chopped
"Inspired By"


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.
3. 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.
4. Reduce heat to medium. Season beef steaks evenly with remaining 1/4 teaspoon pepper.
5. Place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally. Do not overcook.
6. Remove to serving platter; season with remaining 1/2 teaspoon salt. Keep warm.
7. 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.
8. Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley.



Preparation Times

This recipe was inspired by a favorite appetizer recipe, Crostini with Mushrooms, Prosciutto and Blue Cheese, that was published in the 2002 issue of Bon Appetit magazine.

Cook's Tip:
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.

Veronica Callaghan, CT
© Cattlemen's Beef Board and National Cattlemen's Beef Association