Penne Pasta with Beefy Mushroom Gorgonzola Sauce

In a large skillet, heat the vegetable oil over high heat. When hot, add the butter. When the butter begins to sizzle, add the beef and season with 3/4 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring occasionally, until browned on all sides, about 3 to 4 minutes. Remove the beef using a slotted spoon and transfer to a plate. Set aside. Add the mushrooms, the remaining salt and pepper and cook, stirring occasionally, until the mushrooms are softened and their liquid has evaporated. Add the shallots, garlic, rosemary and thyme and cook, stirring for 2 minutes. Add the wine and cook until nearly completely reduced. Sprinkle with flour and stir to combine. Cook for 1 minute. Add the broth and cook, stirring to release any browned bits on the bottom of the pan, and cook until reduced by half, about 5 minutes. Add the cheese and cream to the pan, and cook until the cheese is melted and the sauce is creamy, 2 to 3 minutes. Add the pasta and enough of the reserved cooking liquid to thin sauce and cook just until heated through and creamy. Return the beef to the pan and stir to combine.

Serve immediately sprinkled with the parsley and chives, for garnish.