Steak and Blue Cheese Pasta
Servings: 6
Equipment
- 1 Skillet
- 1 Large pot for boiling pasta
- 1 Knife
- 1 Seive
Ingredients
- 1 lb Steak (such as Sirloin or Filet Mignon)
- 3/4 lb Farfalle pasta
- 8 to 12 oz Sliced portobella mushrooms
- 2 Scallions, chopped, including the white parts
- 3/4 Cup Chicken Broth
- 3 oz Blue Cheese
- 1/2 Cup Heavy Cream
- 1 Tsp Salt
- 1 Tsp Pepper
- 2 Tbls Cooking Oil (Such as olive oil, vegetable oil, or canola oil)
- 2 Tbls Chopped Parsley
- 1/2 Tsp Worcestershire sauce
Instructions
- Chop the steak into cubed pieces. Slice portobello mushrooms into large chunks if you didn't buy the pre-sliced package. Chop scallions into small pieces.
- Heat 1 Tablespoon of cooking oil in a skillet. Add cubed steak, salt and pepper for seasoning, and cook until medium rare, with the steak browned on each side. Be careful not to overcook the steak. Cook to medium rare. Set steak aside.
- Add another Tablespoon of cooking oil and the mushrooms, and a bit more salt and pepper, to the skillet. Cook for about 3 to 4 minutes, until tender.
- Set the mushroom aside with the steak.
- Add the chicken broth, scallions and Worcestershire sauce to the skillet. Simmer for about 5 minutes.
- Add heavy cream, blue cheese, and the steak and mushrooms into the skillet. Let the entire mixture simmer for about 2 minutes, stirring occasionally.
- Meanwhile, cook the farfalle pasta in a pot of boiling water for about 11 minutes. Salt the pasta water liberally. Drain the pasta.
- To serve, you combine the pasta and steak and blue cheese sauce before serving. Or, you can plate a dish with pasta and top with the steak and blue cheese mixture.
