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  • Olive oil
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 4 bone-in sirloin steaks, each about 1-inch thick
  • 6 slices meaty smoky bacon
  • 1 pound cremini mushrooms
  • 2 large shallots, peeled and finely chopped
  • 1/2 cup dry sherry or white wine


Serves: 4


Bring beef to room temperature. Pat it dry and season liberally with salt and pepper.
Chop the bacon into a 1/4-inch dice.

Gently wipe mushrooms clean with a damp towel then cut into quarters or slice them.
Preheat a cast-iron skillet over medium-high heat. Add enough oil to coat pan lightly then add steaks. Cook about 3 minutes on each side until crusted and well-browned; remove to a platter.

Add bacon to pan and render 2-3 minutes. Add mushrooms and brown. Add shallots and garlic, and season with salt and pepper. Stir 2 minutes more then add sherry or wine, and scrape up drippings. 
Serve steaks on a plates or platters with mushrooms alongside.

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