Fetching top dollar in any restaurant, this meal is actually quite simple to make for yourself at home.
- Portion size 4 servings
- Credits : Pasta by the Season: 2004
- 1 tablespoon vegetable oil
- 8 oz top sirloin grilling steaks
- 1 onion chopped
- 3 cups sliced mushrooms (about 8 oz/250 g)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cup milk
- 5 cups rigatoni pasta (about 12 oz/375 g)
- 3 oz Gorgonzola crumbled
- 3 oz blue cheese crumbled
- 1 plum tomato seeded and chopped
- 1 green onion sliced
In large nonstick skillet, heat oil over medium-high heat; cook steak, turning once, for 8 to 10 minutes or until browned outside and medium-rare inside. Transfer to cutting board; cut across the grain into thin strips. Cover and keep warm.
Add onion and mushrooms to skillet; cook, stirring often, for 8 minutes or until no mushroom liquid remains. Sprinkle with flour, salt and pepper; cook, stirring, for 1 minute.
Whisk milk into pan; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until slightly thickened and coats back of spoon.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm; drain and return to pot. Add sauce and cheese; toss to coat. Transfer to serving bowl. Top with reserved steak; sprinkle with tomato and onion. Toss to serve.
Nutritional facts Per serving, about:
- Sodium 735 mg
- Protein 33 g
- Total fat 17 g
- Cholesterol 55 mg
- Saturated fat 7 g
- Total carbohydrate 83 g
- Iron 31.0
- Folate 75.0
- Calcium 26.0
- Vitamin A 13.0
- Vitamin C 12.0