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1
Place potatoes in a pot; cover with cold water and bring up to a boil. Season water with salt and boil potatoes until tender, 12 to 15 minutes. Heads up: save a ladle of starchy cooking water just before draining.
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2
Heat a skillet with high sides over medium high heat.
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3
Add extra-virgin olive oil, half a turn of the pan and add the bacon.
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4
Crisp bacon and remove to paper towel lined plate.
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5
Add sirloin to the pan and caramelize the meat, 4 to 5 minutes.
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6
Add in the mushrooms and onions and cook until tender, 6 to 7 minutes more; season with salt and pepper.
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7
While meat cooks heat a small sauce pot over medium heat and melt butter; whisk the flour into butter; cook 2 minutes; whisk beef stock into flour; add Worcestershire sauce.
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8
Season sauce with salt and pepper, to taste.
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9
Thicken 6 to 7 minutes.
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10
Pour gravy over meat.
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11
Turn on broiler.
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12
Temper egg yolk by beating it with the starchy potato cooking water.
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13
Place drained potatoes back into the pot you cooked them in to dry them out a little.
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14
Mash potatoes with egg yolk and sour cream then fold in crumbled blue cheese and chives.
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15
Season the potatoes with salt and pepper and spread across the top of the meat in an even layer.
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16
Garnish the potatoes with paprika.
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17
Place under broiler to crisp and brown the potatoes, 2 to 3 minutes.
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18
Serve immediately right from the hot skillet.
