Bacon, blue cheese and steak...how could it get any better? Well, when you add spicy horseradish and the crispness of a panko crust, topped with a shallot wine sauce, it's the pinnacle of delicousness! And so easy, too!
Ingredients:
1 cup FRENCH'S® Horseradish Mustard
4 Top sirloin steaks
4 Bacon slices
8 oz Blue cheese, crumbled
4 tsp Flat leaf parsely, coarsely chopped
2 cup Panko (or dry, white breadcrumbs)
1 cup Shallots, thinly sliced
2 cup Red wine
Directions:
Preheat the oven to 450 degrees and line a broiler pan with foil.
Fry the bacon in a large skillet, reserving the pan when done. Pat the bacon dry with paper towels and chop.
Using a small knife, carefully slit a 'pocket' in each sirloin steak, using a finger to make sure the pocket reaches the inside edges of each steak. Stuff each with equal amounts of the bacon, bleu cheese and flat-leaf parsely. Secure eachs steak closed with the wooden picks. Coat each steak with horseradish mustard, then roll in panko until evenly and completely coated. Roast in the broiler pan about 30 minutes, or until your desired doneness.
While steak is roasting, sautee shallots on medium high heat in the pan used for the bacon for about five minutes, stirring frequently. Slowly add the red wine and cook for 15 minutes. Turn heat down to low until steak is done.
Place each steak on a plate and drizzle with shallot-wine sauce.
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