Creamy Steak Pasta
Our Creamy Steak Pasta recipe is gearing up to be your new favourite pasta dish, especially if you're looking to spoil that special steak enthusiast in your life. This sophisticated, yet very approachable dish, showcases the perfect blend of comforting ingredients: Chunky pasta, succulent steak slices and a creamy, punchy mushroom and whisky sauce.
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Servings: 4 servings
Calories: 1053kcal
Equipment
- 1 large saucepan
- 1 large frying pan (skillet) or griddle pan
Ingredients
- 450 grams (1 lb) rump steak (sirloin in the US) - or steak of choice, like fillet
- 400 grams (14 oz) dry Rigatoni pasta - or penne
- 300 millilitre (1 ¼ cup) double cream - or heavy cream
- ½ teaspoon salt
- a generous amount of ground black pepper - to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon oil - for frying, use your favourite
- 1 tablespoon butter - 15g (½ oz)
- 1 large onion, finely chopped - roughly 180g (6 oz)
- 3 cloves of garlic, crushed - or 2 teaspoons garlic paste
- 1 teaspoon sugar
- 200 grams (7 oz) mushrooms, sliced - use your favourite type
- 4 tablespoons whisky - or bourbon
- 150 millilitre (⅔ cup) parmesan cheese, grated
- 2-3 tablespoons fresh parsley, chopped
Instructions
- Massage oil onto both sides of the steak and season to your liking with salt and black pepper.450 grams (1 lb) rump steak (sirloin in the US)
- Heat a frying pan (skillet) or griddle pan over medium-high heat.
- Once the pan is hot, add the steak and cook to your liking. As a rough guide, aim for 4 minutes on each side for a medium-rare steak and 5 minutes per side for a medium steak. This may vary depending on the thickness of the steak.
- Transfer the steak to a plate and cover it with foil. Set aside to rest.
- In a large saucepan, cook the pasta following the package directions. Make sure to generously season the pasta water with salt. As a guide, you will need just under 1 tablespoon of salt for this amount of pasta.400 grams (14 oz) dry Rigatoni pasta
- IMPORTANT: Before draining the pasta in a colander, reserve at least ½ a cup of the pasta water. It's easy to forget, place a measuring cup in your colander as a reminder before you start cooking.
- While the pasta is cooking, start on the sauce. Combine the cream, half a teaspoon salt, black pepper, dijon mustard and balsamic vinegar in a bowl. Stir and set aside.300 millilitre (1 ¼ cup) double cream, ½ teaspoon salt, a generous amount of ground black pepper, 1 teaspoon Dijon mustard, 1 tablespoon balsamic vinegar
- Heat the oil and butter in a large frying pan. Once the butter is melted, add the onion and fry for 4 minutes over medium-low heat until the onions are soft.1 tablespoon oil, 1 tablespoon butter, 1 large onion, finely chopped
- Add the garlic and sugar, cooking them with the onions for an additional 2 minutes or until lightly browned and caramelised.3 cloves of garlic, crushed, 1 teaspoon sugar
- Next, add the sliced mushrooms and cook until they turn golden brown, which should take about 4 minutes.200 grams (7 oz) mushrooms, sliced
- Increase the heat slightly and pour in the whisky. Cook until the whisky is almost entirely evaporated, approximately 2 minutes.4 tablespoons whisky
- Add the cream sauce you prepared earlier. Stir through and cook for 2 minutes until heated through. Remove the pan from the heat.
- Now, add the grated parmesan cheese and chopped fresh parsley. Stir through.150 millilitre (⅔ cup) parmesan cheese, grated, 2-3 tablespoons fresh parsley, chopped
- Add the drained pasta and gently combine it with the sauce.
- Pour in the reserved pasta water until the pasta reaches your preferred consistency. We typically use the entire ½ cup.
- Slice the rested steak into strips. If you like, set aside a few pieces of the cooked steak to arrange on top of the plated pasta later.
- Place the pan with pasta back on the stove over medium-low heat.
- Add the steak to the pasta and gently stir it through. Keep moving the pasta around until it's heated through.
- Serve piping hot, adding an extra flourish of chopped parsley, an extra sprinkle of grated parmesan and plenty of freshly ground black pepper.
**Nutritional data disclaimer**
Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.
Nutrition
Calories: 1053kcal | Carbohydrates: 84g | Protein: 46g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 172mg | Sodium: 677mg | Potassium: 838mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1511IU | Vitamin C: 7mg | Calcium: 284mg | Iron: 4mg
