Ingredients: |
Ingredients: 2 tbsp. vegetable oil
2 tsp. butter
1 (1/4-inch thick) sirloin or rib-eye steak, cut into 1-inch cubes
1 ¼ tsp. salt, divided
1 tsp. ground black pepper
1 lb. baby Bella or cremini mushrooms
1 ½ tsp. minced garlic
½ tsp. freshly chopped rosemary leaves
½ tsp. freshly chopped thyme leaves
½ cup dry white wine
1 tbsp. all purpose flour
1 cup beef broth
5-6 oz. gorgonzola cheese, crumbled
2/3 cups heavy cream
1 lb. penne pasta, cooked al dente, drained & ½ cup pasta liquid reserved
1 tbsp. freshly chopped parsley
1 tbsp. chopped chives
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Directions: |
Directions:1. In a large skillet, heat the vegetable oil over high heat when heated, add the butter. When the butter begins to sizzle, add the beef and season with 3/4 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook stirring occasionally until browned on all sides, for about 3 to 4 minutes.
2. Remove the beef using a slotted spoon and transfer to a plate. Set aside. Add the mushrooms, the remaining salt and the pepper and cook, stirring occasionally, until mushrooms are softened and their liquid has evaporated. Add the shallots, garlic, rosemary and thyme and cook, stirring, for 2 minutes.
3. Add the wine and cook until nearly completely reduced. Sprinkle with the flour and stir to combine. Cook for 1 minute.
4. Add the broth and cook, stirring to release any browned bits on the bottom of the pan, and cook until reduced by half, about 5 minutes.
5. Add the cheese and cream to the pan and cook until the cheese is melted and the sauce is creamy, 2 to 3 minutes. Add the rigatoni and enough of the reserved cooking liquid to thin the sauce and cook just until heated through and creamy.
6. Return the beef to the pan and stir to combine. Serve hot with freshly chopped parsley on top for garnishment. |
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