Steak & Mushroom Pasta
Ingredients
Steak
steak
1 piece
salt
1 tsp
black pepper
1 tsp
olive oil
1 tbsp
butter
2 tbsp
garlic (crushed)
3 clove
shallot (finely chopped)
1 piece
Mushroom Pasta
mushrooms (sliced)
80 g
shallot (finely chopped)
1 piece
dry pasta
90 g
heavy cream
60 ml
Parmesan (grated)
2.5 tbsp
Italian seasoning
0.5 tsp
salt
1 tsp
black pepper
1 tsp
Instructions
Prepare the steak
Take steak out of the fridge 15–20 minutes before cooking. Pat dry and season both sides generously with salt.
Sear the steak
Heat a pan over high heat with 1 tbsp oil. Sear steak until nicely browned, about 2–3 minutes per side.
Baste the steak
Lower heat to medium. Add butter, crushed garlic, and chopped shallot. Tilt the pan and baste the steak with the butter for 30–60 seconds.
Rest and slice the steak
Remove steak from the pan and let it rest 5–10 minutes. Slice against the grain and season with black pepper.
Cook the pasta
Boil pasta in well-salted water until al dente. Reserve ½ cup pasta water, then drain.
Sauté mushrooms and shallot
In the same pan with steak drippings, add sliced mushrooms and chopped shallot. Sauté over medium heat until mushrooms soften and get lightly golden.
Make the cream sauce
Pour in heavy cream and a splash of pasta water. Let simmer gently for 2–3 minutes. Season with Italian seasoning, salt, and black pepper. Stir in Parmesan and let the sauce reduce until creamy.
Combine pasta and sauce
Add cooked pasta to the sauce. Toss well, adding more pasta water if needed until the sauce coats the noodles nicely. Taste and adjust seasoning.
Serve
Plate the pasta and top with sliced steak.
Original recipe
Storage
Best eaten fresh. Store leftover pasta and steak separately to maintain texture.
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