- 4 slices bacon
- 2 tablespoons olive oil
- 1 (16 ounce) package rigatoni pasta
- 1/2 cup butter
- 1 pound beef top sirloin, thinly sliced
- 1 (6 ounce) package sliced fresh mushrooms
- 1 teaspoon prepared yellow mustard
- 1/4 teaspoon minced fresh ginger root
- 1 pinch salt and pepper to taste
- 2 tablespoons red wine
- 1 tablespoon Marsala wine
- 1 cup crumbled feta cheese
- 2/3 cup heavy cream
- Preheat oven to 375 degrees F (190 degrees C).
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese.
- Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
03/31/2018
recipepes.com
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