Ingredients

* 4 Slices Turkey Bacon (Cut into slivers)
* 2 Lbs. Sirloin Steak cubed (room temperature)
* 2 Tbsp. Olive Oil
* 1 Onion
* 2 Cups Shitake Mushrooms (cut in 1/4’s)
* 1 Cup Sun-Dried Tomatoes (cut into slivers)
* 4 Cloves Garlic
* 1/4 Cup Fresh Oregano
* 1/4 Cup Whole Milk
* 1/2 Cup Parmagiano/Reggiano
* 3/4Cup Unsalted Butter
* 1 Cup Merlot or other red wine
* 4 Tbsp. Sugar
* 16 Oz. Pasta (Fettuccini works best)
* Salt and Pepper

Directions

1. Dice the onion and garlic to a small dice. Salt them and allow them to sit for a few minutes to allow the juices to purge.
2. While heating a large skillet to medium/hot (hot enough to sizzle bacon) .
3. Drop the bacon slivers in the dry skillet and salt and pepper the slivers. Cook the bacon until nice and crunchy, and remove them from the pan to a bowl for later use.
4. Drop the diced onions and garlic into the skillet and allow to cook for about 5 minutes, moving them around to brown all sides and caramelize them in thier own juices.
5. In a medium sauce pan on medium heat, add the milk, cheese, and 1/2 cup of butter.
6. Next we`re going to deglaze the pan to get the bacon fat to flavor the onions and garlic by adding 1/4 cup of butter to the pan.Scrape the flavor up off the skillet using either a spatula or a spoon. There`s alot of flavor in there! Mix it with the butter.
7. Drop the Shitake Mushrooms on top of the onions to purge them of thier liquids, allowing them to fall into the pan. Cook for about 5 minutes.
8. In a small pan, add the wine and the sugar on medium heat until reduced to a syrup like consistency.
9. Boil the pasta until al dente.
10. Mix the Olive Oil with the Steak and season with salt and pepper.
11. Drop the Steak into the middle of the skillet, pushing the onions and mushrooms to the side. Cook until desired doneness.
12. On a plate, pour the skillet contents over the pasta, next the cheese, next the wine reduction, and finally the sun-dried tomatoes, oregano, and turkey bacon to top it off.