
Beef, Pork and Lamb
Sirloin Strips and Rigatoni
Savor traditional Italian herb flavors in this creamy pasta topped with sirloin streak.
Servings
4
Level
Easy
Ingredients
- 8 Tablespoons (1 stick) Challenge Butter, divided
- 1 pound of sirloin steak trimmed and cut into ¼-inch thick strips
- 8 ounces (2 ½ cups) mushrooms, sliced
- 1 cup chopped onions (1 large)
- 1 ½ teaspoons finely minced fresh garlic
- ¾ teaspoon finely minced fresh rosemary
- 1 teaspoon prepared spicy brown mustard
- 1 ½ Tablespoon flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup half and half or light cream
- 3 Tablespoons dry sherry
- ¼ cup of chopped sundried tomatoes (dry packaged without oil)
- 1 pound dried rigatoni
- whole fresh basil sprigs or chopped fresh basil for garnish
Directions
-
1Melt 1 tablespoon of butter in a skillet over medium heat. Sauté steak strips then transfer them to a dish using a slotted spoon and cover to keep warm.
-
2Add 3 tablespoons of butter to the skillet. Melt butter, add mushrooms and onions; cook until soft (about 10 minutes). Stir in garlic, rosemary, mustard, and sundried tomatoes during last half of cooking. Set aside.
-
3Meanwhile, prepare rigatoni according to package directions (about 10 minutes in rapidly boiling water). Drain pasta and combine with remaining 4 tablespoons of butter. Set aside.
-
4Combine flour, salt and black pepper in a small cup, and slowly stir in cream to create a slurry. Add the flour slurry and sherry to mushroom and onion mixture in skillet; cook until thickened.
-
5Add sautéed steak strips to sauce and heat for an additional minute.
-
6Divide pasta on to individual serving plates, top with sirloin strips and sauce. Serve warm with a garnish of fresh basil.