No Name® Burgundy Peppercorn Steak & Pasta Sauté

Ingredients:

• 2 No Name® Burgundy Peppercorn Steaks
• 4 oz. Pasta (Penne, Ziti or Farfalle) - raw, uncooked head
• 2 oz. - approximately ½ cup Asparagus (fresh, cut into 2 inch pieces)
• 2 oz. - approximately ½ cup Baby Carrots - sliced
• 2 Tbls. Mushrooms - slices
• 1 ½ oz. - approximately ¼ cup Grape Tomatoes - diced
• Olive Oil

Sauce:

• 3 cups Pasta Sauce (such as Classico, Ragu, etc.)
• 1 Tbls. Tomato Paste
• ¼ cup Heavy Cream
• ¼ cup Dry Red Wine
• ¼ tsp. Kosher Salt
• ⅛ tsp. Black Pepper
• ½ tsp. Basil
• ¼ tsp. Italian Seasoning
• ½ cup Grated Asiago/Parmesan Cheese blend

Cooking Directions:

1. Bake or grill steaks according to package directions - medium level of doneness.
2. Let steak stand for 5-8 minutes before cutting.
3. Cook pasta according to directions. Drain and set aside until assembly of the dish.
4. Quickly blanch asparagus & carrots - approximately 1-2 minutes. Shock in cold water, drain and set aside until assembly of the dish.
5. While steak and pasta are cooking, prepare sauce.
6. Combine sauce ingredients - heat through to combine flavors.

Assembly Of Final Dish:

1. Slice steak into strips.
2. Heat 2 Tbls. of olive oil in large sauté pan.
3. Add beef strips and sauté for approximately 1 minute.
4. Add pasta, vegetables and sauce.
5. Sauté products for 3-4 minutes - until heated through.
6. Remove from pan and serve immediately