Steak pasta

Name: Steak pasta
Total time: 30 min
Yield: 4 portions
Ingredients: 400 g sirloin steaks; 250 g mushrooms; 1 leek; 2 crushed garlic cloves; 200 ml sour cream; 250 ml cooking cream 15%; 1 tbsp dijon mustard; 1 tbsp red chillies paste; 1 cube chicken stock; butter for frying; salt and pepper to taste; 360 g penne pasta; 140 g blue cheese 36%; fresh thyme or cress

Pasta is a classic most people love. In this recipe we have upgraded it by adding perfectly cooked sirloin steak, resulting in a delicious steak pasta! A creamy and tasty pasta dish with a spicy kick from the Dijon mustard and sambal oelek. The finished dish is topped with crumbled blue cheese and fresh herbs.

https://www.arlafoods.co.uk/recipes/steak-pasta/

Instructions

Step 1

Cut the steak into strips and season with salt and pepper. Set aside while the rest of the ingredients are prepared.

Step 2

Roughly chop the mushrooms. Rinse and roughly slice the leeks.
Sauté the mushrooms in a frying pan until the liquid has boiled off. Add a knob of butter to a frying pan and fry the leek and garlic for about three minutes.
Stir in the sour cream, cream, mustard, sambal oelek and crumbled stock cube. Allow to boil for 2-3 minutes. Set aside.

Step 3

Cook the pasta according to the instructions on the package. Save 100 ml of the pasta water.

Step 4

Heat a frying pan and add a knob of butter. Fry the steak in batches.
Mix the cooked steak into the sauce together with the pasta. If necessary, stir in the saved pasta water to reach the desired consistency.

Step 5

Top with crumbled cheese and thyme. Serve immediately.

Enjoy!

Questions about steak pasta

Give your pasta a delicious twist with this steak pasta recipe. Here you will find the frequently asked questions about steak pasta.

What is the best way to flavour steak?

While you can never go wrong with a classic sea salt and cracked pepper combination, adding dried herbs (our favourites are thyme, rosemary, or oregano) to the mix is a quick and easy way to infuse even more flavour into the meat. As a finishing touch, melt a knob of butter into the meat during the resting process for an even deeper, nuttier flavour.

How do restaurants make their steaks so tender?

While there are many restaurant secrets when it comes to the perfect steak, the grade of the meat and ageing are two of the most important factors, and probably the hardest to replicate at home. Most top steakhouses have close relationships with specialist butchers who sell the highest quality (grade) meat. Due to high demand, finding these cuts in your normal grocery store is near impossible, but specialised delis and butchers should have pre-aged cuts. The best restaurants also have an on-premises ageing process (anything from a few days to a few weeks) to intensify flavours and significantly up their melt-in-your-mouth game. It’s a difficult and very precise technique that requires years of experience to prevent spoilage (and food poisoning in a worst-case scenario).

Should I rub butter on my steak?

While this is a matter of personal preference, a knob of butter melting into your steak will add an extra depth of flavour and richness to the meat. It can also soften any charred bits, creating a smoother mouthfeel in every bite. For best results, most chefs recommend that the butter is added at the very end of the cooking process when the meat is resting.

What should I look for when buying steak?

The secret to the most mouth-watering, tender and juicy steak is the quality of the meat. Our first tip is to choose free range and grass-fed beef as far as possible as it will almost always have a better, almost sweeter, flavour profile. To ensure freshness, check the colour of the meat: it should always be a deep red with no browning or greying on the edges. Marbling is also a straight path to flavour town and the more streaks of fat in the meat, the juicier and more tender your meal will be.

Ingredients

Steak

Sirloin steaks	400 g
Mushrooms	250 g
Leek	1
Crushed garlic cloves	2
Sour cream	200 ml
Cooking cream 15%	250 ml
Dijon mustard	1 tbsp
Red chillies paste	1 tbsp
Cube chicken stock	1
Butter for frying
Salt and pepper to taste