Linguine with sirloin, mushroom and gorganzola sauce

January 03, 2011
This year I decided I was going to be more adventerous and try out new recipes.  This was the first one to start off the new year. and not a bad way to start.  I found a receipe on the food & wine website, which can be found here and adapted it slightly.


2 tbsp cooking oil
1 lb sirloin steak
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 lb portobello mushrooms, stems removed, caps cut in half and sliced crosswise
1 - 6 oz pkg sliced white mushrooms
2 shallot minced
1 green onion minced
3/4 c low sodium chicken broth
1/4 tsp worcestershire sauce
3 oz gorgonzola or other blue cheese
1/4 c heavy cream
1/4 c low fat milk
2 tbsp chocpped fresh parsley
1 pkg linguine


  1. In a large frying pan, heat 1 tablespoon of the oil over moderate heat. Season the steak with 1/4 teaspoon each of the salt and pepper and add it to the pan. Brown on all sides, about 3-4 minutes, and remove. The meat should be medium rare. Set on cutting board to rest.
  2. Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and 1/4 teaspoon of the salt. Cook for about 2 minutes.  Remove the mushrooms from the pan and set aside.
  3. Add the shallots & green onion to the hot pan and cook for 1 min.  Then add broth and Worcestershire sauce. Cook, stirring, and simmer until the liquid is reduced to about 1/3 cup, approximately 3-4 minutes.
  4. Meanwhile, slice steak into 1 inch cubes.
  5. Stir in the cheese and cream to the pan until cream then add in the steak, mushrooms and any accumulated juices, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and the parsley. Simmer to heat through, about 1minute.
  6. Meanwhile, in a large pot of boiling, salted water, cook the linguine until just done, about 9 minutes. Drain the pasta and toss it with the sauce.

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