Beef and Mushroom Sauce
Ingredients
4 Ounces Penne Pasta
2 Tablespoons Butter
2 Lb. Sirloin, Cut Into 1 Inch Medallions
2 Tablespoons Butter
1 Pound Fresh Cremini Mushrooms, Sliced
2 Cups Chicken Broth
1 Cup Crumbled Gorgonzola
1/2 Cup Shredded Provolone
1/4 Teaspoon Sea Salt
1/3 Cup Water
1 Tablespoon Cornstarch
Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, melt 1 tablespoon of butter in a skillet over medium heat. Add the beef, and cook until meat is no longer pink inside. Remove from skillet and keep warm.
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Melt 2 tablespoons of butter in the same skillet over medium-high heat; stir in mushrooms and cook until tender. Pour in chicken broth and bring to a simmer. Once the broth is hot, stir the cheeses and salt until the cheese has melted.
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Mix together the water and cornstarch and slowly add to the simmering broth. Cook for 1 minute until thick and clear, stirring continually. Serve over pasta and beef medallions.
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