Farfalle and rump steak in cheese sauce

Ingredients for 4 servings:

• 500 g pasta (farfalle)
• 200 g Gorgonzola in one piece
• 250 g cherry tomatoes
• 200 ml white wine (White Burgundy)
• 600 g rump steak(s)
• 2 onions
• 400 ml cream
• 4 tbsp oil (peanut oil)
• Salt
• 1 tsp spice mix (garlic chili spice)
• 1 tsp smoked salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the rump steaks into thin strips across the grain. Heat a large pan or wok with a little peanut oil, fry the strips vigorously until they brown, then season lightly with salt. Remove and keep warm. Quarter the vine tomatoes. Heat plenty of water in a large pot, add the farfalle pasta, and cook according to the package instructions until al dente. Roughly dice the onions and pan them until translucent; they can take on some color. Drain the pasta and add them to the onions along with the tomatoes and meat strips. Heat the cream in a small saucepan and melt the Gorgonzola in it. Season with smoked salt. Pour the sauce over the remaining ingredients and stir well. Season to taste with the spice mix and more salt if desired.