When I was planning this weeks menu I noticed that top sirloin was on sale, and was trying to figure out what I could do with it. I remembered my Dad making homemade Mac and Cheese when I was a kid with hamburger, and have always loved the flavor combination. I took that and ran with it to kick things up a few notches with this Steak Gratin. The rich flavor of the sirloin combines well with the lighter marscapone and parmesan cheeses to really let the meat shine. The addition of a little bit of dried mustard with salt and pepper takes the flavor just a little bit higher without overwelming. If you are looking for comfort food, welcome to Fat Boy Heaven.
- 4 tbsp. butter
- 1 lb. sirloin, sliced
- 1 small onion, finely chopped
- 1 tbsp. all-purpose flour
- 3/4 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1 1/2 cups whole milk
- 2 cups mascarpone cheese
- 1 cup Parmesan cheese
- 1 lb. pasta, cooked al dente
- 1 cup fresh bread crumbs
- Preheat oven to 350°F. Butter a med.-size oval baking dish.
- Melt 2 tablespoons butter in deep skillet over med.-high heat; add steak and onion; sauté until vegetables are tender, about 5 min.
- Stir in flour, mustard, salt, and pepper; cook 1 min.
- Gradually whisk in milk; stir until slightly thickened, about 3 min.
- Remove from heat. Add cheeses and stir until cheese melts.
- Mix in pasta. Remove to baking dish.
- Melt remaining butter; add bread crumbs and sauté until golden. Sprinkle crumbs over pasta. Bake about 20 min.