Magnifico Creste Di Gallo

This is what I made Mandi for our anniversary. Recipe and ingredients to follow. Mandi says that this could be a feature dish in an upscale Italian restaurant. You decide once you cook it.

Ingredients:
1 lb Top sirloin fillets thick cut
Merlot kissed campari sauce
Fresh Creste Di Gallo pasta
Italian bread crumbs
2 eggs beaten
Creamy asiago cheese sliced thin
Asparagus
Sea Salt
A splash of heavy cream
EVOO first pressed
Black pepper

Have your pasta cooked and rinsed beforehand or to be done right as the steak is done.

Step 1:
Flatten each steak fillet out with a meat hammer to where the meat is about 1/4 inch thick. Lightly salt and pepper on both sides, dip in beaten eggs, then into bread crumbs, do not double dip, you only want one layer of bread crumbs. Place in about 1-2 Tbsp hot EVOO. Cook until steak is done to your likeness, place cheese on top, and melt.

Step 2:
While you are cooking the steak place pasta with campari sauce and simmer until hot. Add a splash of heavy cream 3-4 Tbsp or more if you desire. While this and the steak are cooking, place your asparagus in a saute pan, add a bit of water, and a pinch of sea salt, blanch until done. Plate the noodles and sauce and asparagus and then add the steak on top of the noodles.

Voila Magnifico Creste Di Gallo