4 beef 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
2 small shallots, thinly sliced, separated into rings
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
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
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.
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.
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 (145°F) 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 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.
Spoon mushroom mixture over steaks. Top with shallots. Sprinkle with parsley
Nutrition information per serving: 395 Calories; 189 kcal Calories from fat; 21 g Total Fat; 11 g Saturated Fat; 5 g Monounsaturated Fat; 113 mg Cholesterol; 1114 mg Sodium; 9 g Total Carbohydrate; 1.8 g Dietary Fiber; 40 g Protein; 3.5 mg Iron; 11.1 mg Niacin; 0.8 mg Vitamin B6; 1.8 mcg Vitamin B12; 6.4 mg Zinc; 47.4 mcg Selenium;