Rigatoni With Tenderloin And Blue Cheese

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons cooking oil
• 1 lb filet steak, cut into 1-inch strips (freeze for about 15 minute, to slice easier)
• 1 1/2 teaspoons salt
• 3/4 teaspoon fresh ground black pepper
• crushed red pepper flakes (pinch or two) (optional)
• 1/2 lb button mushroom, sliced
• 1 shallots, minced or 2 scallions, including green tops minced
• 3/4 cup canned low sodium vegetable broth
• 1/4 teaspoon worcestershire sauce
• 3 ounces blue cheese or 3 ounces gorgonzola
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley
• 3/4 lb rigatoni pasta

Recipe

• 1 in a large frying pan, heat 1 tablespoom of the oil over moderate heat.
• 2 season the steak with 1/4 teaspoon each of the salt and pepper and pinch of red pepper flakes, add it to the pan.
• 3 brown on all sides, about 3 minutes, and remove.
• 4 the meat should be rare.
• 5 add the remaining 1 tablespoon of the oil to the hot pan, along with the mushrooms and 1/4 teaspoon of the salt.
• 6 cook for about 2 minutes.
• 7 remove the mushrooms from the pan and add to the steak.
• 8 add the shallot, broth and worcesteshire sauce to the hot pan.
• 9 cook, stirring, to dislodge any browned bits that cling to the bottom of the pan.
• 10 simmer until the liquid is reduced to about 1/3 cup, approximately 5 minutes.
• 11 add the cheese and the cream to the pan along with the steak and mushrooms and any accumulated juices, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, another pinch or two of red pepper flakes, and the parsley.
• 12 simmer to heat through, about 1 minutes.
• 13 meanwhile cook rigatoni according to pkg directions until just done, about 14 minutes.
• 14 drain the pasta and toss it with the sauce.
• 15 serve with a beaujolais-villages from france and enjoy!