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
  • 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
Keywords
"Inspired By"

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.
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.

Source

Servings/Yield

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