Steaks With Mushrooms, Bleu Cheese & Frizzled Shallots

Total Time: 40 mins Preparation Time: 40 mins

Ingredients

• Servings: 4
• 32 ounces beef round tip steaks, cut 1 inch thick (four 8oz steaks)
• 4 slices bacon, thick-sliced cut into 1/2-inch pieces
• 1 tablespoon all-purpose flour
• 1 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 2 shallots, small and thinly sliced, separated into rings
• 8 ounces shiitake mushrooms, stems removed, diced
• 2 tablespoons water
• 1/4 cup whipping cream
• 1/2 cup blue cheese, crumbled
• 1/4 cup fresh parsley leaves, finely chopped

Recipe

• 1 cook bacon in nonstick skillet over medium heat until crisp.
• 2 remove bacon with slotted spoon to paper towels, reserving 2 to 3 tablespoons drippings in skillet; set aside.
• 3 meanwhile combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in small bowl.
• 4 add shallots; toss to coat.
• 5 heat bacon drippings over medium-high heat until hot.
• 6 add shallots and cook 2 to 3 minutes or until well browned, stirring occasionally.
• 7 remove from skillet with slotted spoon to paper towels; set aside.
• 8 reduce heat to medium.
• 9 season beef steaks evenly with remaining 1/4 teaspoon pepper.
• 10 place steaks in same skillet; cook 14 to 15 minutes for medium rare doneness, turning occasionally (do not overcook).
• 11 remove to serving platter; season with remaining 1/2 teaspoon salt and keep warm.
• 12 add mushrooms and water to skillet then cook and stir 3 to 5 minutes or until mushrooms are tender.
• 13 add cream and cook 1 to 2 minutes or until cream is almost absorbed.
• 14 stir in cheese and bacon.
• 15 spoon mushroom mixture over steaks and top with shallots & parsley.