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Recipe: Perfect Creamy Steak & Mushroom Rigatoni

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Creamy Steak & Mushroom Rigatoni. This creamy steak sauce is made with shallots, garlic, Dijon mustard, blue cheese crumbles, fresh grated Parmesan, and heavy whipping cream. It has so much flavor, you will want to eat it with a spoon. Add cream to the skillet; cook and stir until smooth.

Creamy Steak & Mushroom Rigatoni Tender, juicy steaks are cooked to perfection and topped with a creamy blue cheese sauce. Pair this with your favorite salad and crusty bread for the perfect meal. BEEF TENDERLOIN STEAKS WITH CREAMY BLUE CHEESE SAUCE HOW TO MAKE A CREAMY STEAK SAUCE Make your sauce while steaks are resting. You can have Creamy Steak & Mushroom Rigatoni using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Creamy Steak & Mushroom Rigatoni

  1. Prepare 8 oz of Rigatoni - cooked to package directions.
  2. Prepare 1 lb of ribeye steak - cut to 3/4" cubes.
  3. Prepare 8 oz of button mushrooms - sliced.
  4. Prepare 1 of small onion - finely diced.
  5. You need 3 tbs of olive oil - divided.
  6. You need 2 tbs of unsalted butter - divided.
  7. You need 1 tbs of minced garlic.
  8. It's 1 1/2 cup of beef broth.
  9. It's 1 (12 oz) of can evaporated milk.
  10. It's to taste of salt and pepper.

Add the crushed garlic to the buttery juices left in the pan form cooking your steaks. Coat both sides of steak with oil and season generously with salt and pepper. 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. It's funny, I grew up eating horseradish sauce, but always a CREAM sauce.

Creamy Steak & Mushroom Rigatoni step by step

  1. 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..
  2. 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..
  3. Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes..
  4. 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..
  5. 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..
  6. 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!.

As in my mom used to whip cream and then fold in salt, pepper and horseradish. I still like this recipe for some. Creamy Steak and Potato Soup Loaded with tender beef and potatoes in a smooth, cheesy broth, this Creamy Steak and Potato soup is a hearty meal. Course Main Dish, Soup Here's How you Make it. 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.

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