Rigatoni With Tenderloin and Blue Cheese Recipe

Name: Rigatoni With Tenderloin and Blue Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 1 lb filet steak, cut into 1-inch strips (freeze for about 15 minute, to slice easier); 1 ½ teaspoons salt; ¾ teaspoon fresh ground black pepper; crushed red pepper flakes (pinch or two) (optional); 12 lb button mushroom, sliced; 1 shallots, minced or 2 scallions, including green tops minced; ¾ cup canned low sodium vegetable broth; ¼ teaspoon Worcestershire sauce; 3 ounces blue cheese or 3 ounces gorgonzola; ½ cup heavy cream; 2 tablespoons chopped fresh parsley; 34 lb rigatoni pasta

Servings: persons

2 tablespoons cooking oil
1 lb filet steak, cut into 1-inch strips (freeze for about 15 minute, to slice easier)
1 ½ teaspoons salt
¾ teaspoon fresh ground black pepper
crushed red pepper flakes (pinch or two) (optional)
12 lb button mushroom, sliced
1 shallots, minced or 2 scallions, including green tops minced
¾ cup canned low sodium vegetable broth
¼ teaspoon Worcestershire sauce
3 ounces blue cheese or 3 ounces gorgonzola
½ cup heavy cream
2 tablespoons chopped fresh parsley
34 lb rigatoni pasta

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!

15171

kcal

Calories

123

Fat

2896

Carbs

578

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons cooking oil, 1 lb filet steak, cut into 1-inch strips (freeze for about 15 minute, to slice easier), 1 ½ teaspoons salt, ¾ teaspoon fresh ground black pepper, and more.

Yes, Rigatoni With Tenderloin and Blue Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rigatoni With Tenderloin and Blue Cheese

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