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1
Pierce the meat all over with a fork and place in a large resealable plastic bag.
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2
Add 2 tablespoons of the olive oil, the Worcestershire, vinegar, garlic and whole rosemary.
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3
Seal the bag, pushing out all the air.
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4
Shake the bag a few times and refrigerate 8 hours or overnight.
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5
Preheat the broiler and line a rimmed baking sheet with aluminum foil.
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6
Remove the meat from the marinade and pat dry.
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7
Sprinkle both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
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8
Broil, flipping once, until the internal temperature reaches 125 degrees F, about 13 minutes.
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9
Transfer to a cutting board, tent with foil and let rest at least 15 minutes.
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10
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat.
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11
Cook the bacon, stirring, until crispy, about 5 minutes.
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12
Add the mushrooms and cook until golden brown and tender, about 10 minutes.
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13
Add the breadcrumbs, butter, chopped rosemary and 1/4 teaspoon each salt and pepper.
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14
Cook, stirring, until the breadcrumbs are golden brown, another 3 minutes.
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15
Set aside.
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16
Stir together the sour cream and horseradish and season with salt and pepper.
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17
Slice the steak against the grain, top with the mushrooms and garnish with the chopped parsley.
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18
Serve with the horseradish sauce on the side.
