2 ½ lbs sirloin tips, trimmed and cut into 2-inch pieces
Salt and pepper
3 tablespoons vegetable oil
3 portobello mushroom caps, halved and sliced thinly
2 shallots, halved and sliced thinly
½ cup chicken broth
½ cup heavy cream
2 oz (1/2 cup) blue cheese, crumbled
2 tablespoons fresh chives
Instructions
Pat meat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. Add meat and cook until well-browned, about 6 to 10 minutes, depending on how well-done you want your meat to be. Transfer to a plate and tent loosely with a foil.
Add remaining 2 tablespoons oil, mushrooms and ½ teaspoon salt to now empty skillet. Cover and cook over medium heat until mushrooms are softened, 3 to 4 minutes. Add shallots and cook until softened, about 1 minute. Stir in broth, cream, and any accumulated meat juices and simmer, scraping up any browned bits, until slightly thickened, about 5 minutes. Off heat, whisk in ¼ cup blue cheese.
Transfer meat on a serving platter and pour sauce over and sprinkle with remaining ¼ cup blue cheese and chives.
Serve and enjoy!
Notes
Recipe source: America’s Test Kitchen: The Simple Recipes.
Recipe by Salu Salo Recipes at https://salu-salo.com/steak-with-portobello-mushrooms-and-blue-cheese/