Recipe: Tasty Creamy Steak & Mushroom Rigatoni

Creamy Steak & Mushroom Rigatoni. High-quality Meat More Accessible for Everyone. That Means Prices You Can Actually Afford. We Want to Make High-Quality Meat More Accessible for Everyone Stay Safe & Be Ready.

It has so much flavor, you will want to eat it with a spoon. Beef Tenderloin Steaks with Creamy Blue Cheese Sauce is an elegant, flavorful holiday meal. Tender, juicy steaks are cooked to perfection and topped with a creamy blue cheese sauce. You can cook Creamy Steak & Mushroom Rigatoni using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Creamy Steak & Mushroom Rigatoni

Prepare of Rigatoni - cooked to package directions.
Prepare of ribeye steak - cut to 3/4" cubes.
It's of button mushrooms - sliced.
You need of small onion - finely diced.
Prepare of olive oil - divided.
Prepare of unsalted butter - divided.
You need of minced garlic.
It's of beef broth.
You need of can evaporated milk.
You need of salt and pepper.

Pair this with your favorite salad and crusty bread for the perfect meal. Add cream to the skillet; cook and stir until smooth. A skirt steak cooks quickly, giving you time to prepare a creamy mushroom topping that turns a humble cut of meat into an elegant supper worthy of your Sunday table. Coat both sides of steak with oil and season generously with salt and pepper.

Creamy Steak & Mushroom Rigatoni instructions

In a large deep sided sautée pan melt 1 tbs butter with 1 tbs oil over medium heat. Add steak and cook until just browned on all sides (but not cooked through). About 2 minutes. Transfer to a plate. Set aside..
Add remaining 2 tbs butter and 1 tbs oil to pan. When butter is melted add onions. Cook until translucent, stirring frequently. About 2 minutes. Add garlic. Cook until just fragrant, stirring constantly. About 1 minute..
Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes..
Add beef stock. Increase heat to medium high to bring to a boil. Boil uncovered until stock has reduced by half about 8 minutes. Return steak to pan..
Reduce heat to medium. Stir in evaporated milk. Bring to a simmer and cook until sauce thickens slightly, stirring constantly to prevent sticking. About 5 minutes. Taste and adjust seasoning as desired..
Turn off heat. Add cooked Rigatoni and toss/stir to coat in sauce. Let sit 5 minutes. Stir. Serve with a side salad and garlic bread. Enjoy!.

HOW TO MAKE A CREAMY STEAK SAUCE Make your sauce while steaks are resting. Add the crushed garlic to the buttery juices left in the pan form cooking your steaks. Perfectly tender, juicy steak is served with the most velvety cream sauce that just melts in your mouth! It's funny, I grew up eating horseradish sauce, but always a CREAM sauce. As in my mom used to whip cream and then fold in salt, pepper and horseradish.