This dish’s secret ingredient? Spicy brown mustard. It creates a tang that complements the garlic, herbs and savory steak strips. Pre-buttering the rigatoni keeps the noodles from sticking, and boosts flavor.
1 pound of sirloin steak trimmed and cut into ¼-inch thick strips
8 ounces (2 ½ cups) mushrooms, sliced
1 cup chopped onions (1 large)
1 ½ teaspoons finely minced fresh garlic
¾ teaspoon finely minced fresh rosemary
1 teaspoon prepared spicy brown mustard
1 ½ Tablespoon flour
1 teaspoon salt
½ teaspoon black pepper
½ cup half and half or light cream
3 Tablespoons dry sherry
¼ cup of chopped sundried tomatoes (dry packaged without oil)
1 pound dried rigatoni
whole fresh basil sprigs or chopped fresh basil for garnish
Melt 1 tablespoon of butter in a skillet over medium heat. Sauté steak strips then transfer them to a dish using a slotted spoon and cover to keep warm.
Add 3 tablespoons of butter to the skillet. Melt butter, add mushrooms and onions; cook until soft (about 10 minutes). Stir in garlic, rosemary, mustard, and sundried tomatoes during last half of cooking. Set aside.
Meanwhile, prepare rigatoni according to package directions (about 10 minutes in rapidly boiling water). Drain pasta and combine with remaining 4 tablespoons of butter. Set aside.
Combine flour, salt and black pepper in a small cup, and slowly stir in cream to create a slurry. Add the flour slurry and sherry to mushroom and onion mixture in skillet; cook until thickened.
Add sautéed steak strips to sauce and heat for an additional minute.
Divide pasta on to individual serving plates, top with sirloin strips and sauce. Serve warm with a garnish of fresh basil.