From: Consulting chef John Doherty, John Doherty Enterprises, New York. Yield: 12 servings. 1 Certified Angus Beef® boneless strip loin 1 gallon red wine beef stock for braising 48 rigatoni, cooked al dente 1 cup bechamel 4 oz. Gorgonzola to taste, salt and pepper Clean and cut strip loin by removing vein and splitting strip in half lengthwise; portion into steaks. Braise the vein end in stock until tender; allow to cool in liquid. Remove beef from liquid and reduce to ...

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