Easiest Way to Cook Perfect Creamy Steak & Mushroom Rigatoni

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The ingredients needed to cook Creamy Steak & Mushroom Rigatoni:

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

Steps to make Creamy Steak & Mushroom Rigatoni:

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!.

Instead this creamy peppercorn sauce uses a wine based sauce, which depends on what it goes along with. Red wine for steak and white wine with chicken and fish. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. Creamy Peppercorn Sauce - a Steakhouse classic. Creamy Peppercorn Sauce was always my first choice at steakhouses which I frequented quite regularly back in my corporate days.

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