Steak Tips with Mushrooms and Blue Cheese

From Cook's Country | June/July 2009

Why this recipe works:

Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves. To ensure a substantial crust, we needed to get the pan very hot before adding the steak tips. Cooking steaks in a pan that… read more

Steak tips, also known as flap meat, can be sold as whole steaks, cubes, or strips. To ensure evenly sized pieces, we prefer to buy whole steaks and cut them ourselves. To ensure a substantial crust, we needed to get the pan very hot before adding the steak tips. Cooking steaks in a pan that wasn’t properly preheated lead to meat that overcooked before developing a good crust. To build layers of flavor in our Steak Tips with Mushrooms and Blue Cheese, we prepared the sauce in the same pan in which we cooked steaks. The browned bits left behind—known as fond—added valuable flavor to the sauce. Whisking half of the blue cheese into the sauce added richness to our Steak Tips with Mushrooms and Blue Cheese and ensured that each bite was packed with blue cheese flavor. We preferred to buy a whole chunk of blue cheese and crumble it ourselves, as precrumbled blue cheese tends to be dry and bland.

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Serves 4

Ingredients

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