Instructions

• 1 Rub House Essence into the surface of the prime rib. Cover with plastic and let sit while you prepare the sauce and pasta.
• 2
• 3 For the sauce, melt the butter in a large saucepan (this should be large enough to accommodate the pound of cooked pasta) and saute the oonion until transluscent. Add some more House Essence here to amp the flavor up some! Mix in the flour to make a roux. Gradulally add the hot chicken stock and allow it to thicken. Remove from heat and whisk in the Parmesan. Immediately cover the surface of the sauce with a sheet of platic wrap and set aside briefly.
• 4 Bring a pot of water to a rpaid boil for the pasta.
• 5 Heat olive oil over medium-high heat in a skillet. Cook the sun-dried tomatoes for a few minutes, then with a slotted spoon trasnfer them to the cheese sauce and whisk them in. Cover the pot of sauce and set aside.
• 6 Reserve the skillet and all the bits in it for the meat.
• 7 Boil the pasta until al dente and drain.
• 8 Add the cooked pasta to the sauce pan containing the sauce and fold it in to coat. Season with salt and pepper to taste. Keep covered in a warm place while you cook the meat.
• 9 Over medium-high heat, sear the meat and cook to your liking.
• 10 In a spearate pan, while cooking the meat, cook the bacon until crispy.
• 11 Slice the steak into bite sized pieces and stir into the pasta.
• 12 In the same pan, cook the mushroom and asparagus. Once done, add them to the pasta.
• 13 Place cooked pasta into serving plates and crumble bacon over the drop and drizzle with the horseradish sauce.