RSS Feed


Veronica Callaghan, CT

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.

Total preparation and cooking time: 40 minutes · Makes 4 servings.

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

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

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 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.

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.

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.

Recipe credit


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: