Steak Bites in Gorgonzola Cream Sauce

Steak Bites in Gorgonzola Cream Sauce

Five in 25

Serves 2

Five Ingredients

16 oz sirloin steak

6 oz egg noodles

8 oz cremini or button mushrooms

4 oz gorgonzola cheese

1 cup heavy whipping cream

From the Pantry

1 T Dijon mustard

3 T olive oil

Bring a pot of water to a boil and cook the egg noodles per package directions. You could use any other small pasta shape such as ziti or farfalle if desired.

If your mushrooms aren’t already clean and sliced, do that first. Then cut your steak into 1” bite-size pieces.

Add 1-2 T olive oil to a skillet over medium high heat. Ideally do NOT use non-stick here as it will hinder the creation of fond on the bottom of the skillet which we want to develop for maximum flavor.

Add the mushrooms and season with salt and pepper. Cook, stirring occasionally for 5 minutes or until brown and softened. Set aside. Add another T of oil to the skillet and add the steak pieces in a single layer. Season with salt and pepper and allow to sear for 2-3 minutes. Flip the bites over and cook for 1-2 minutes more. Remove and set aside with the mushrooms.

Add ¼ cup of water to the skillet and scrape up all the brown bits of fond and flavor that have developed on the bottom of the pan. Add the T Dijon mustard and cream and bring to a vigorous simmer. Stir frequently for 2-3 minutes or until the cream is just starting to reduce slightly. Turn off the heat and add in most of the gorgonzola saving just a bit for garnish. Stir in the cheese and taste the sauce and season as needed with salt and pepper.

Return the steak and mushrooms to the sauce and stir to combine. Serve immediately over warm noodles OR if your pan/pot is large enough you can mix the meat, saucew and noodles all together and serve combined.

Garnish with remaining gorgonzola and, optionally, a few slices of green onion or fresh parsley.