Rigatoni With Tenderloin and Blue Cheese

• 2 tablespoons cooking oil
• 1 lb filet steak, cut into 1-inch strips (freeze for about 15 minute, to slice easier)
• 1 12 teaspoons salt
• 34 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
• 34 cup canned low sodium vegetable broth
• 14 teaspoon Worcestershire sauce
• 3 ounces blue cheese or 3 ounces gorgonzola
• 12 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!

cooking oil, filet steak, salt, fresh ground black pepper, red pepper, button mushroom, shallots, vegetable broth, worcestershire sauce, blue cheese, heavy cream, parsley, rigatoni pasta

Taken from www.food.com/recipe/rigatoni-with-tenderloin-and-blue-cheese-164346 (may not work)