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Ingredients

• 2 tablespoons vegetable oil
• 2 teaspoons butter
• 1 (1 1/4-inch) thick sirloin or rib-eye steak, cut into 1-inch cubes (about 24 ounces)
• 1 1/4 teaspoons salt, divided
• 3/4 teaspoon freshly ground black pepper, divided
• 1 pound cremini mushrooms, stem ends trimmed and sliced
• 1/3 cup minced shallots
• 1 1/2 teaspoons minced garlic
• 1/2 teaspoon minced fresh rosemary leaves
• 1/2 teaspoon minced fresh thyme leaves
• 1/2 cup dry white wine
• 1 tablespoon all-purpose flour
• 1 cup beef broth
• 5 to 6 ounces Gorgonzola, crumbled
• 2/3 cup heavy cream
• 1 pound rigatoni, cooked al dente, drained, 1/2 cup cooking liquid reserved
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon snipped chives

Description

Food Network Invites You To Try This Rigatoni With Beefy Mushroom Gorgonzola Sauce Recipe From Emeril Lagasse.

Food Network