Creamy Steak Pasta
User Reviews
5
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Prep Time
30 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
1053 kcal
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Course
Main Course
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Cuisine
International
Creamy Steak Pasta
Description
Creamy Steak Pasta features seared rump steak cooked to your preferred doneness, rested briefly, and sliced to retain its juiciness. Rigatoni pasta is cooked in generously salted water until al dente, with reserved pasta water kept aside to adjust sauce consistency. The sauce blends double cream, Dijon mustard, balsamic vinegar, garlic, mushrooms, and whisky, simmered gently to meld flavors. Parmesan cheese is stirred in for a creamy, savory finish. Combining the sliced steak with the creamy mushroom sauce and pasta creates a rich and hearty dish.
The flavor profile balances the buttery cream and Parmesan with the earthiness of mushrooms and a subtle tang from balsamic vinegar. The whisky adds a warming depth without overpowering. The tender steak pieces provide a satisfying textural contrast to the soft pasta and sauce. Chopped fresh parsley adds a herbal brightness that cuts through the richness.
This pasta makes a substantial main course suitable for dinner. It can be served on its own or with a simple green salad to lighten the meal. The dish illustrates careful timing—resting the steak maintains juiciness while the sauce reduces properly to coat the pasta smoothly.
Ingredients
- 450 grams rump steak or steak of choice, like fillet, sirloin in the US, 1 lb
- 400 grams rigatoni pasta or penne, dry, 14 oz
- 300 millilitre double cream or heavy cream, 1 ¼ cup
- ½ teaspoon salt
- ground black pepper to taste, a generous amount
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1 tablespoon neutral cooking oil for frying, use your favourite, generic cooking oil
- 1 tablespoon butter 15g (½ oz)
- 1 onion roughly 180g (6 oz, large, finely chopped
- 3 garlic or 2 teaspoons garlic paste, cloves, crushed
- 1 teaspoon sugar
- 200 grams mushroom use your favourite type, sliced, 7 oz
- 4 tablespoons whisky or bourbon
- 150 millilitre Parmesan Cheese grated, ⅔ cup
- 2-3 tablespoons parsley fresh, chopped
Instructions
- Massage oil onto both sides of the steak and season to your liking with salt and black pepper.
- 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.
- 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.
- 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.
- Add the garlic and sugar, cooking them with the onions for an additional 2 minutes or until lightly browned and caramelised.
- Next, add the sliced mushrooms and cook until they turn golden brown, which should take about 4 minutes.
- Increase the heat slightly and pour in the whisky. Cook until the whisky is almost entirely evaporated, approximately 2 minutes.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1053 kcal
% Daily Value*
| Calories | 1053kcal | 53% |
| Carbohydrates | 84g | 28% |
| Protein | 46g | 92% |
| Fat | 55g | 85% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 172mg | 57% |
| Sodium | 677mg | 28% |
| Potassium | 838mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1511IU | 30% |
| Vitamin C | 7mg | 8% |
| Calcium | 284mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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