Recipe: Steaks with Mushrooms, Blue Cheese, and Frizzled Shallots

STEAKS WITH MUSHROOMS, BLUE CHEESE, AND FRIZZLED SHALLOTS

4 slices thick-sliced bacon, cut in 1/2-inch pieces
1 tablespoon all-purpose flour
1 teaspoon salt, divided use
1/2 teaspoon pepper, divided use
2 small shallots, thinly sliced, separated into rings
4 beef round sirloin tip center steaks, cut 1 inch thick (8 oz. each)
8 oz. shiitake mushrooms, stems removed, diced
2 tablespoons water
1/4 cup heavy (whipping) cream
1/2 cup crumbled blue cheese
1/4 cup fresh parsley leaves, finely chopped

Cook bacon in nonstick skillet over medium heat until crisp. Remove bacon to paper towels, reserving 2 to 3 tbsp drippings in skillet.

Combine flour, 1/2 tsp salt and 1/4 tsp pepper. Coat shallots.

Heat bacon drippings over medium-high heat. Add shallots. Cook 2 to 3 minutes or until well browned, stirring occasionally. Remove from skillet to paper towels.

Reduce heat to medium. Season beef steaks 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.

Add mushrooms and water to skillet. Cook 3 to 5 minutes until tender.

Add cream. Cook 1 to 2 minutes until absorbed.

Stir in cheese and bacon.

Spoon mushroom mixture over steaks. Top with shallots and parsley.

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

Makes 4 servings
From Virginia Callaghan, Connecticut
Inspired Beef Category, 2005 National Beef Cook-Off
Source: American's Beef Producers