Blue Cheese and Mushroom Steak Alfredo

Category:

Main Courses

Seasons:

March, April, May, June

Courtesy of Mark Maddy, Wheatsville Food Co-op

Easy

For 4 Person(s)

For the pasta:
1 pounds fettuccine or linguini
1 teaspoons olive oil
top round, chuck, shoulder or hanger steaks (1½ to 2 lbs. total)
Salt and pepper, to taste
For the sauce:
4 cups milk
4 tablespoons butter
4 tablespoons all-purpose flour
1/2 cups grated Parmesan cheese
3/4 cups blue cheese—your preference, but smoked blue cheese is the bomb in this sauce. Gorgonzola or just a plain blue also works well.
1 cups sliced mushrooms (button or crimini), raw or sautéed
1/2 cups pitted and halved olives (preferably black or kalamata)

Cook the pasta as directed on package. Drain and toss with the olive oil to prevent sticking. Set aside.
Generously salt and lightly pepper the steaks. In a large, ovenproof pan, sear the steaks on both sides for about 1 minute per side, then place the pan directly into a 425° oven. Cook about 7 minutes per side for medium rare. To grill instead, cook the steaks over a hot flame for 4 to 5 minutes on each side. After cooking, let the steaks rest for at least 7 minutes, then slice thinly.
In a saucepan, heat the milk over medium-low heat. Melt the butter in a deep skillet over medium heat.
Add the flour to the butter and whisk until the mixture is smooth and turns a very light brown—about 5 minutes. Add the milk, 1 cup at a time, whisking constantly.
When each addition is smooth, add the next. Add the cheeses and continue to whisk until smooth. Add the mushrooms and olives and cook until the mushrooms are done.
Pour the sauce over the cooked pasta and toss to coat evenly. Add the steak and enjoy!