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Creamy Steak Pasta Recipe

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4.9 from 12 reviews

A rich and creamy steak pasta dish combining tender rump steak with a luscious cream sauce, mushrooms, and a hint of whisky, served over perfectly cooked rigatoni.

Ingredients

Steak

  • 450 grams rump steak (sirloin in the US) – or steak of choice, like fillet
  • 1 tablespoon oil – for frying, use your favourite
  • ½ teaspoon salt
  • A generous amount of ground black pepper – to taste

Pasta

  • 400 grams dry Rigatoni pasta – or penne
  • Just under 1 tablespoon salt (for pasta water)

Sauce

  • 300 millilitre 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 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 mushrooms, sliced – use your favourite type
  • 4 tablespoons whisky – or bourbon
  • 150 millilitre parmesan cheese, grated
  • 2-3 tablespoons fresh parsley, chopped

Instructions

  1. Prepare steak: Massage oil onto both sides of the steak and season with salt and black pepper to your liking.
  2. Cook steak: Heat a frying pan or griddle pan over medium-high heat. When hot, add the steak and cook for about 5 minutes on each side for medium doneness, adjusting time based on thickness. Remove steak and cover with foil to rest.
  3. Cook pasta: In a large saucepan, cook rigatoni in generously salted water, using just under 1 tablespoon of salt, until al dente according to package instructions. Before draining, reserve at least ½ cup of pasta water.
  4. Prepare cream sauce base: In a bowl, combine double cream, ½ teaspoon salt, black pepper, Dijon mustard, and balsamic vinegar. Stir and set aside.
  5. Sauté aromatics: Heat oil and butter in a large frying pan over medium-low heat. Add finely chopped onion and fry for 4 minutes until soft.
  6. Add garlic and sugar: Mix in crushed garlic and sugar and cook for 2 more minutes until lightly browned and caramelized.
  7. Cook mushrooms: Add sliced mushrooms and cook for about 4 minutes until golden brown.
  8. Deglaze with whisky: Increase heat slightly and pour in whisky. Cook for approximately 2 minutes until most of the whisky has evaporated.
  9. Combine sauce: Pour in the cream mixture and stir well. Cook for an additional 2 minutes until heated through, then remove from heat.
  10. Finish pasta and serve: Toss the drained pasta into the sauce, adding reserved pasta water as needed to loosen the sauce. Stir in grated parmesan and chopped fresh parsley. Slice the rested steak and serve it atop or alongside the creamy pasta.

Notes

  • Resting the steak after cooking helps retain juices for a more tender bite.
  • Reserve pasta water before draining to adjust the sauce consistency smoothly.
  • Use whisky or bourbon for a rich flavor, but you can substitute with brandy or omit if preferred.
  • Parmesan cheese adds depth and creaminess; substitute with Pecorino Romano if desired.
  • For a lower fat option, use half cream and half milk, though the sauce will be less rich.

Find it online: https://piesbyolivia.com/creamy-steak-pasta-recipe/