Sirloin Steaks with Bleu Cheese and Mushroom Wine Sauce

This one seems like it has a lot going on but its not that hard. Its SO SO SO good though. I normally don't like red wine, but this red wine sauce was really really good. This made four steaks and T liked it so much that he ate two of them for dinner. :) Sirloin steak is typically a tougher steak, but it's still worth it to make.

What you need:
4 (4 ounce) 1 inch thick boneless sirloin steaks (I just got a big one and cut it into 4 rectangles)
1 teaspoon freshly cracked mixed peppercorns
1/4 crumbled bleu cheese
4 slices bacon
1 tablespoon butter
1/2 teaspoon minced garlic
8 ounces sliced fresh mushrooms
1 cup Beef cooking stock
1/3 cup red wine

What you need to do:
Trim fat from steaks and Butterfly them (cut each steak in half horizontally without cutting all the way through). Open up the cut steaks, like a book and flatten them with your hands. You'll have two attached equal sized pieces that look sort of like a butterfly. Place one butterflied steak inside a large ziplock bag and pound the steak to about 1/4 inch thickness (with a rolling pin or meat mallet). Remove steak from bag and sprinkle with 1/4 teaspoon cracked pepper evenly over the top. Place 1 tablespoon bleu cheese on one side of steak. Fold half of the steak over the bleu cheese. Wrap one slice of bacon around the cut edge of the steak and secure the ends with a toothpick. Repeat with remaining steaks.

In a large nonstick skillet, melt butter over medium high heat. Add garlic and cook stirring constantly about 1 minutes. Add steaks and cook for 4 minutes on each side or to desired degree of doneness. (4 minutes per side was too done for us, we'll cook less next time). Add mushrooms to the skillet, and saute for 5 minutes. Add stock and wine, stirring to scrape browned bits from the bottom of the skillet. Cook over medium high heat, stirring often, until mixture reduces by half, about 5 minutes. Pour mushroom sauce over steaks.