Chef LeighAnn Heirmonys developed this recipe for Litehouse. It is very versatile and delicious served warm or cold.
1 tsp olive oil
12 oz beef tenderloin, cubed
8 oz radiatore pasta, cooked and cooled
1 can artichoke hearts (13.75 oz), drained
1 cup crimini mushrooms, sliced
1 cup white mushrooms, sliced
1 cup frozen peas, thawed
1 red pepper, sliced
1/2 small red onion, thinly sliced
salt and freshly ground black pepper
1/2 cup Litehouse® Blue Cheese Crumbles
3/4 cup Litehouse® Chunky Bleu Cheese or,
OPA by Litehouse Bleu Cheese or,
Litehouse® Original Bleu Cheese
Cook pasta according to package directions.
While cooking, heat olive oil over medium heat.
Add steak; cook 7-9 minutes or until desired doneness, turning once.
Cut beef into 1/4 inch slices. Using the same pan, saute mushrooms until tender.
Mix beef, pasta, mushrooms, and vegetables and toss with Litehouse blue cheese dressing and blue cheese crumbles .
Season to taste with salt and pepper.
Serve warm or refrigerate and serve as a cold salad.