- 12 ounces Bow Tie Pasta, (Farfalle)
- 1 1/2 pounds Top Sirloin Angus Beef
- 1/2 Onion, chopped
- 2 tablespoons Olive Oil
- 1 Roma Tomato, chopped
- 2 Green Onions, chopped
- 3 sprigs Fresh Thyme
- Salt and Pepper, to taste
- 1 cup Heavy Cream
- 4 ounces Gorgonzola Cheese
In a large pot of boiling salted water cook farfalle according to package. Reserve 2 tablespoons water then drain, return pasta to pot.
Season beef with salt and pepper. Cook beef on grill or grill pan for 8 minutes on each side. Remove and allow to rest for 5 minutes. Cut into squares.
While it cooks add olive oil and onion to large saute pan. Cook for 3 minutes or until onions are softened.
Add in tomato, green onions, thyme, salt and pepper. Stir.
Slowly stir in heavy cream. Add in gorgonzola and allow to melt thoroughly.
Pour sauce over pasta and toss. Add in reserved water and continue to toss until pasta is well coated.
Top with steak.
Serve immediately and ENJOY!