Ingredients needed:
* 1 1/2 pounds sirloin tips, trimmed and cut into 2-inch pieces
* Salt and pepper
* 3 tablespoons of vegetable oil
* 4 Portobello mushroom caps, halved and sliced thin
* 2 shallots, halved and sliced thin
* 1/2 cup of chicken broth
* 1/2 cup of heavy cream
* 2 ounces blue cheese, crumbled (approximately 1/2 cup)
* 2 tablespoons minced fresh chives
Preparation steps:
* Pat meat dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Add meat and cook until well browned and meat registers 130 degrees (approximately 8 to 10 minutes). Transfer to platter and tent loosely with aluminum foil.
* Add remaining 2 tablespoons of oil, mushrooms, and 1/2 teaspoon salt to now-empty skillet. Cover and cook over medium heat until softened (approximately 4 minutes). Add shallots and cook until softened for about 1 minute.
* Stir in broth, cream, and any accumulated meat juices and simmer, scraping up any browned bits, until slightly thickened (approximately 5 minutes).
* Turn off heat. Whisk in 1/4 cup blue cheese. Pour sauce over meat and sprinkle with remaining 1/4 cup blue cheese and chives.
Serve and enjoy.
