Creamy Gorgonzola Linguini

By far on my top list of pastas to make. At first I couldn't decide which type of pasta I really wanted. But I knew I wanted this particular pasta to be able to hand a thick sauce. This sauce is creamy!! In this particular recipe I have seared sirloin, but the sauce is just as delicious on its own or without the pasta for a nice topper on your steak. So let's get started.

INGREDIENTS:

• 2-3 sirloins

• 1 package 16 oz linguini

• 1 cup heavy cream

• 1/2 crumbled gorgonzola

• 1/3 parmesan

• 2 oz block cream cheese

• 2-3 cloves garlic

• 4 tablespoons butter

• 1 tablespoon dijon mustard

DIRCTIONS:

1. Start by heating oil in pan ( i love a cast iron) on medium heat. Then add butte4r until melted and sizzling. Add steak and cook to your preferred temperature. I did 4-5 minutes on each side for a medium temperature. Remove.

2. On the same pan add more butter and scrap the brown bits up. Add garlic and sauté for 1-2 minutes. Keep an eye on it because garlic burns up fast.

3. Add heavy cream and bring to a slow boil. Turn heat to medium low and let simmer for 10 minutes until it slightly thickens **optional: you can remove garlic before adding heavy cream with slotted spoon**

4. After 10 minutes stir your sauce and add cream cheese. Mix well. Then add gorgonzola and parmesan. Mix well. Then add dijon. Salt and pepper to taste.

5. Incorporate pasta and then serve with sirloin sliced on top!