Beef & Blue Mushrooms

• Demi Sauce:
• 5 mushrooms
• 1 tsp. EVOO
• 4 C. beef broth
• Salt and pepper
• For mushrooms:
• 4 Portobello (8/10 button mushrooms)
• 1 lb beef chuck
• 1 T. EVOO
• 4 C. beef stock
• Blue cheese crumbles

1. Demi Sauce:
2. Dice mushrooms into small pieces. Heat saute pan on med. high. Add oil and when hot, add mushrooms and saute for 2 to 3 min. Add beef stock and allow to cook until reduced by half. Add salt and pepper to taste. Set aside while preparing mushrooms.
3. Mushrooms:
4. Heat oven to 350 degrees. To bake mushrooms, remove stems and place mushroom shells on an oiled baking sheet and cook at 350 degrees for 10 min., until they begin releasing some of their liquid. Remove mushrooms and pat dry with paper towels before stuffing. Increase oven to 500 degrees. Meanwhile cut beef into 1 inch cubes. Heat EVOO on med.high in a large saucepan. When hot, sear meat in batches. When done, return meat to a pan and add beef stock. Cover pan and
5. reduce heat to low and simmer until tender, about 30 min.
6. Fill mushrooms with equal portions of beef. Place on baking sheet and bake for about 5 min. or until bubbling hot.
7. Remove mushrooms from oven and cover with demi sauce and blue-cheese crumbles. Return to oven for about 3 min., or until cheese is melted and bubbly.

mushrooms, evoo, beef broth, salt, mushrooms, portobello, beef chuck, evoo, beef stock, cheese crumbles

Taken from www.epicurious.com/recipes/member/views/beef-blue-mushrooms-50181192 (may not work)