Pasta with Sirloin and Mushrooms Cream Sauce

Pasta with sirloin mushrooms, tomato, yellow pepper and Gorgonzola in a cream sauce.

1 Tbsp. olive oil
8 oz top sirloin grilling steak
2 onion, sliced
2 cup mushrooms, sliced
2 Tbsp. all-purpose flour, unbleached
½ tsp. sea salt
¼ tsp. pepper, freshly cracked, freshly ground
1½ cups cream
12 oz rigatoni or other tubular pasta
3 oz gorgonzola or blue cheese, crumbled
1 plum tomato, seeded, and, chopped
½ sweet yellow pepper, diced
1 green onion, sliced or 8 chives, approximately

In large non-stick skillet, heat oil over medium-high heat, cook steak, turning once, for 8-10 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 onions 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 6-8 minutes or until tender but firm, drain and return to pot. Add sauce and cheese, toss to coat.

Transfer to serving bowl and serve.

Makes 4 servings.

Top with reserved steak, sprinkle with tomato, pepper and onion. Toss to serve.