2776. STRIP STEAK with BACON and MUSHROOM SHERRY SAUCE

2 boneless strip steaks, about 10-12 oz.
4 slices bacon, cut in 1″ pieces
1/2 lb. mushrooms, sliced
1/8 cup steak sauce
1/8 cup dry sherry
1 teaspoons brown sugar
1/4 teaspoon garlic powder
2-3 sprigs of fresh rosemary (save some for garnish)
salt
freshly ground pepper

Cook the bacon in a large fry pan on medium heat until crisp. Remove bacon from pan and place on paper towels, reserving 2 tablespoons of the drippings in the pan. Add mushrooms to bacon drippings and cook until tender (about 5 minutes) stirring occasionally. Add the bacon, steak sauce, sherry, garlic powder and sugar to the pan and mix well. Bring to a boil, reduce heat to medium low and simmer for 5 minutes. Add  a few pieces of the fresh rosemary. Cover to keep warm. Salt and pepper both sides of steak. Sear steaks on both sides and then cook to desired doneness (about 10-12 minutes for medium rare). Plate the steaks on warmed plates and top with the sauce, garnish with sprigs of fresh rosemary.


bacon recipe courtesy of: Kathleen, "Deja Vu" Cook, July 12, 2012