Pat the sirloin steak tips dry with paper towels and season generously with kosher salt and ground black pepper.

In a large skillet, heat 1 tablespoon of grapeseed oil or clarified butter over medium-high heat. Add the steak tips and cook for 6-8 minutes until golden caramelized crust forms, flipping halfway through. Transfer to a serving dish and cover loosely with foil.

Lower the heat to medium and add chopped shallots to the skillet, cooking for about 1-2 minutes until soft and translucent.

Increase heat back to medium-low, add sliced mushrooms and minced garlic, stirring frequently until mushrooms are tender, about 3-4 minutes.

Pour in ½ cup of chicken stock, scraping the pan to incorporate flavor bits. Add heavy cream and bring to a gentle simmer for about 5 minutes.

Remove skillet from heat and whisk in half of the crumbled blue cheese until melted and creamy. Pour over steak tips and garnish with remaining blue cheese and chopped chives or scallions.