Creamy Steak & Mushroom Rigatoni

In a large deep sided saute pan melt 1 tbs butter with 1 tbs oil over medium heat. Add steak and cook until just browned on all sides (but not cooked through). About 2 minutes. Transfer to a plate. Set aside.

Add remaining 2 tbs butter and 1 tbs oil to pan. When butter is melted add onions. Cook until translucent, stirring frequently. About 2 minutes. Add garlic. Cook until just fragrant, stirring constantly. About 1 minute.

Add mushrooms. Sprinkle with salt and pepper. Cook until mushrooms begin to brown and exude their juices. About 5 minutes.

Add beef stock. Increase heat to medium high to bring to a boil. Boil uncovered until stock has reduced by half about 8 minutes. Return steak to pan.

Reduce heat to medium. Stir in evaporated milk. Bring to a simmer and cook until sauce thickens slightly, stirring constantly to prevent sticking. About 5 minutes. Taste and adjust seasoning as desired.

Turn off heat. Add cooked Rigatoni and toss/stir to coat in sauce. Let sit 5 minutes. Stir. Serve with a side salad and garlic bread. Enjoy!