Sirloin Strips and Rigatoni

Savor traditional Italian herb flavors in this creamy pasta topped with sirloin streak. It comes together quickly, and our Roasted Garlic & Herb butter makes it easy to add complex flavor in an instant.

  1. 8 tablespoons Challenge Roasted Garlic & Herb Spreadable Butter, divided
  2. 1 pound sirloin steak trimmed and cut into ¼-inch thick strips
  3. 8 ounces (2½ cups) mushrooms, sliced
  4. 1 cup chopped onions (1 large)
  5. 1 teaspoon prepared spicy brown mustard
  6. 1½ Tablespoon flour
  7. 1 teaspoon salt
  8. ½ teaspoon black pepper
  9. ½ cup half and half or light cream
  10. 3 tablespoons dry sherry
  11. ¼ cup chopped sun-dried tomatoes (dry packaged without oil)
  12. 1 pound dried rigatoni
  13. Whole basil sprigs for garnish
  1. 1

    Melt 1 Tablespoon of Challenge Roasted Garlic & Herb Spreadable 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. Melt an additional 3 tablespoons of Challenge Roasted Garlic & Herb Spreadable Butter in the skillet, add mushrooms and onions; cook until soft (about 10 minutes). Stir in mustard.

  2. 2

    Meanwhile prepare rigatoni according to package directions (about 10 minutes in rapidly boiling water). Drain and combine with remaining 4 tablespoons of Challenge Roasted Garlic & Herb Spreadable Butter.

  3. 3

    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 skillet; cook until thicken.

  4. 4

    Add sautéed steak strips and sundried tomatoes; heat for an additional minute. Divide pasta on individual serving plates, top with sirloin strips and sauce. Serve warm with a garnish of basil sprigs.

Source: Challenge Home Economist

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