Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons of Cajun Blackening Spice
  • 1 1/2 to 2 pounds Prime Rib (cooked as you prefer)
  • 1/2 cup 1 stick Butter
  • 1 medium Onion (minced)
  • 4 medium Mushrooms
  • 8-10 slices of Bacon
  • 6-8 pieces of Asparagus
  • 1/2 cup all-purpose Flour
  • 1 cup hot Chicken Broth
  • 1/2 cup grated Parmesan
  • 2 tablespoons Olive Oil
  • 1 cup (about 8 ounces) Sun-Dried Tomatoes packed in oil or, if dehydrated, soaked in warm water, chopped
  • 1 pound dried Ziti Pasta
  • Salt and Freshly ground Black Pepper (to taste)
  • Cajun Horseradish Sauce (Recipe below)

Instruction

  • Rub Cajun spice into the surface of the meat.
  • Cover with plastic wrap and let sit while you prepare the sauce and pasta.
  • For the sauce, melt butter in a large saucepan which should be large enough to accommodate the pound of cooked pasta and sauté onion until it becomes translucent.
  • Mix in the flour to make a roux.
  • Gradually add chicken broth and allow thickening.
  • Remove from heat and whisk in Parmesan.
  • Immediately cover surface of sauce with a sheet of plastic wrap and set aside briefly.
  • Bring a pot of water to boil for the pasta.
  • Heat olive oil over medium-high heat in a skillet.
  • Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon transfer them to the cheese sauce and whisk in.
  • Cover the pot of sauce and set aside.
  • Reserve the skillet and all the bits in it for the meat.
  • Boil the pasta until al dente and drain.
  • Add the cooked pasta to the sauté pan containing the sauce and fold to coat pasta. Season with salt and pepper, as needed.
  • Keep covered in a warm place while you cook the steak.
  • Over medium high heat, sear the steaks and cook to your liking.
  • In a separate pan, while cooking the steak, crisp your bacon.
  • Slice steaks into bite sized pieces. Stir into over pasta.
  • In same pan, cook mushrooms and asparagus. Add to pasta.
  • Place cooked pasta into serving plates.
  • Crumble bacon over top.
  • Serve drizzled with Cajun horseradish sauce (Recipe below).