So, this pasta. Awhile ago, I checked out Emeril's Sizzling Skillets and Other One-Pot Wonders cookbook from the library. It had several recipes in it that I wanted to try, including this one. It was a great meal, but boy was it a lot of food. It certainly didn't help that my husband didn't eat any of it. Since he hates pasta, I gave him have a ribeye steak with a baked potato instead of having the steak mixed in this pasta. Turns out, we were both pretty happy with that decision. I got to try something new, and he wasn't "forced" to eat pasta. I halved the recipe, but I think I could have quartered it to make it a more manageable dinner plus lunch leftovers for the week. As it was, I ended up throwing some of it away because I couldn't eat all of it in time. The combination of mushrooms, gorgonzola, steak, and pasta was pretty comforting. I ended up adding a few dashes of Worcestershire to it to add a little more savory-ness and offset the gorgonzola. I'll be making this again, but I think I'll wait until we have company to help me eat it!
Mushroom Gorgonzola Steak Pasta Recipe
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3 tablespoons vegetable oil
1 tablespoon butter
1 1/2 lb ribeye or sirloin steak, cut about 1 1/4 inch thick
1 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 pound mushrooms, sliced
1/3 cup minced shallot
1 large clove garlic, minced
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 1/2 cups beef broth
1 tablespoon all purpose flour
5 ounces crumbled gorgonzola or blue cheese
2/3 cup heavy cream
1 teaspoon Worcestershire
1 pound rigatoni, cooked al dente and drained
Fresh parsley for garnish
Season the steak with the salt and 1/4 teaspoon of the pepper on both sides. In a large skillet, combine the butter and 1 tablespoon of the veg oil over medium high heat until melted and hot. Add the steak and sear on one side without moving it until brown, about 4 minutes. Flip the steak and cook for another 4 minutes or until it's your desired temperature. If your steak is thinner, you won't have to cook it as long on each side. Remove the steak to a plate and tent it with foil.
Add the remaining oil, mushrooms, and pepper to the skillet and cook until the mushrooms have softened and their liquid has evaporated. Add the shallot, garlic, rosemary, and thyme and cook for a couple of minutes, stirring frequently. Once the shallot has softened, sprinkle with the flour and stir to combine. Add in the beef broth and cook while stirring, especially scraping the bottom to release any brown bits. Let cook until the liquid has reduced by half, about 5 minutes. Mix in the cheese and cream and cook about 2-3 minutes until the cheese has melted.
Mix the rigatoni into the skillet. If the sauce is too thick, add in more beef broth. Thinly slice the beef, stir into the pasta and serve, topping with the parsley.
Source: Emeril's Sizzling Skillets and Other One-Pot Wonders