Rigatoni with Sirloin and Gorgonzola Sauce

Directions

1. 1
   In a large frying pan, heat 1 tablespoon of the oil over moderate heat.
2. 2
   Season the steak with 1/4 teaspoon each of the salt and pepper and add it to the pan.
3. 3
   Brown on all sides, about 4 minutes, and remove.
4. 4
   The meat should be medium rare.
5. 5
   Add the remaining 1 tablespoon oil to the hot pan, along with the mushrooms and 1/4 teaspoon of the salt.
6. 6
   Cook for about 2 minutes.
7. 7
   Remove the mushrooms from the pan and add to the steak.
8. 8
   Add the shallot, broth, and Worcestershire sauce to the hot pan.
9. 9
   Cook, stirring, to dislodge any browned bits that cling to the bottom of the pan.
10. 10
    Simmer until the liquid is reduced to about 1/3 cup, approximately 5 minutes.
11. 11
    Add the cheese and the cream to the pan along with the steak and mushrooms and any accumulated juices, the remaining 1 teaspoon salt and 1/2 teaspoon pepper, and the parsley.
12. 12
    Simmer to heat through, about 1 minute.
13. 13
    Meanwhile, in a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes.
14. 14
    Drain the pasta and toss it with the sauce.