Stuff just seems to pile up in our fridge and Brenda is a tough task master, literally expecting a hot meal when she comes home! Please someone, rescue me...lol. Seriously she gets a little miffed if I haven't cooked something and trust me, it's tough coming up with a meal every night. We do not eat out much at all.
So I had a 1/4 sliced flat iron steak cooked medium, about 6 large Cremini mushrooms leftover from another project, a little bit of Blue Cheese and Parmesan and a boatload of tomatoes. What to do?
A while back there was a great eatery called 'Ryan's Bistro' in Omaha and it was fantastic but short lived as the owner was a restless yuppie and soon sold the restaurant to decay. One thing remained in my head from that place though was the Steak Pasta dish with lovely tender chunks of tenderloin and mushrooms laced with cherry tomatoes and served in a light cream sauce flavored with chunks of blue cheese.
Ok. I got this. I have a fully stocked pantry of staples so cream, butter and pasta was on hand.
First I chunked up the mushrooms and sauteed them in a bit of butter and olive oil. Next I added the tomatoes, about 3 2 inch ones cut up and let them hang a bit before adding about 1/2 cup cream, 3/4 cup of skim milk and 2 ounces of left over cream cheese. I placed 2 crushed garlic cloves in the sauce to steep a bit. I added about 1/2 cup Parmesan cheese. The whole thing thickened up surprising well to the point I had to add a bit more milk to thin it down. I added the steak at the end with the crumbles of Blue Cheese just heated through and served it all over our favorite pasta (Fiber Gourmet). It was really good.
And my lovely bride? Happy wife, happy life. Of course she complained about the way it is making her fat (it is not) but really with the sensible servings and lo cal pasta, watered down cream it turns out to be a bout 500 calories per serving. Not bad.
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