Sirloin and Portobello Fettuccini with Gorgonzola Sauce
This pasta should be illegal! It is incredibly delicious! Perfectly seared sirloin accompanies portobellos in a creamy gorgonzola sauce tossed with fettuccini noodles. This is a MUST make! Quick and easy too!
Author: Ruth Guerri
Recipe type: Pasta
- 2 tablespoons of olive oil
- 1 pound of sirloin steak
- 1 tsp of kosher salt for steak
- ½ tsp of fresh-ground black pepper for steak
- ½ pound portobello mushrooms, stems removed, sliced into ½" strips
- ¼ tsp of kosher salt for mushrooms
- 1 shallot, minced
- 4 cloves of garlic, minced
- ¾ cup of chicken broth
- ¼ cup of dry red wine
- 3 oz of Gorgonzola cheese
- ½ cup of half & half
- 2 Tbs of chopped fresh parsley
- 1 heaping tsp of fresh thyme leaves - optional
- ¾ lb of fettuccini
- Cook the fettucini al dente according to package directions, drizzle with a little olive oil, stir and keep warm.
- In a large heavy skillet, cast iron if you have one, heat 1 tablespoon of the oil over high heat. Season the steak with salt and pepper and add it to the pan, sear for 3 - 4 minutes on each side , then remove from the skillet. The meat should be medium rare. Let rest, then cut into ½" strips
- Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and ¼ teaspoon of salt. Cook for about 2 minutes. Remove the mushrooms from the pan and add to the steak.
- Add the shallot and garlic to the pan and saute 2 minutes, then add in the chicken broth and the red wine and deglaze the pan, simmer for approximately 5 minutes.
- Stir in the gorgonzola and the half & half along with the steak and mushrooms and any accumulated juices, and the parsley and thyme, taste and add salt if needed then stir in the fettuccini. Simmer to heat through, about 1 minute. Pile the pasta into a pretty serving dish and serve with warm, crusty bread, delish!