Ingredients
2tbspcooking oil
1lbsirloin steak
1½tspsalt
¾tspfresh ground black pepper
½lbportobello mushrooms
1shallot,(or 2 scallions including green tops)
¾cupchicken broth,canned, low sodium or homemade stock
¼tspworcestershire sauce
3ozgorgonzola,or other blue cheese
½cupheavy cream
2tbspfresh parsley,chopped
¾lbrigatoni
Preparation
In a large frying pan, heat 1 tablespoon of the oil over moderate heat.
Season the steak with salt and pepper and add it to the pan.
Brown on all sides, for about 4 minutes, and remove. The meat should be medium rare.
Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and salt.
Cook for about 2 minutes.
Remove the mushrooms from the pan and add to the steak.
Add the shallot, broth, and Worcestershire sauce to the hot pan.
Cook, stirring, to dislodge any browned bits that cling to the bottom of the pan.
Simmer for about 5 minutes until the liquid is reduced to about ⅓ cup.
Add the cheese and the cream to the pan along with the steak and mushrooms and any accumulated juices, the salt, pepper, and parsley.
Simmer to heat through.
Meanwhile, in a large pot of boiling, salted water, cook the rigatoni for about 14 minutes until just done.
Drain the pasta and toss it with the sauce.
