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Steaks with Mushrooms, Blue Cheese & Frizzled Shallots

Posted by Solitary Dancer on February 12, 2007

Steaks with Mushrooms, Blue Cheese & Frizzled Shallots

Here’s the link to the original recipe:

http://www.beefitswhatsfordinner.com/recipes/rcp_10759_00.asp

INGREDIENTS:

4 beef round sirloin tip center steaks, cut 1 inch thick (about 8 ounces each)
4 slices thick-sliced bacon, cut into 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 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
Makes 4 servings.

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