Pasta with pepper steak

Pasta with pepper steak

Tonight's dish uses up the remaining piece of steak I have after last nights Beef Pho and is something completely different. A tangy blend of Dijon Mustard, Worcestershire Sauce and Pepper made into a smooth creamy sauce, it tastes fabulous and clings to the pasta and steak to create a truly delicious dish.

Cooking Time: 30 minutes Serves: 1

Ingredients

- 100g spaghetti / tagliatelli or other long pasta

- 1/3 cup (80ml) olive oil

- 50g unsalted butter

- 125g rump or sirloin steak, trimmed

- 1/4 onion, halved, thinly sliced

- 1 dessert spoon green peppercorns in brine

- 2 garlic cloves, finely chopped

- 50g button mushrooms, thinly sliced

- 100ml dry white wine

- 1 tsp Dijon mustard

- 1 dessert spoon Worcestershire sauce

- 1/2 cup (125ml) thickened cream

- 1 tbs chopped flat-leaf parsley

Cook the pasta according to packet instructions, then drain.

Toss with 1 tablespoon of the olive oil, season with salt and pepper, and set aside.

Heat butter and remaining oil in a large frying pan over very high heat, add steak and cook for 1-2 minutes each side, remove and set aside. Reduce heat to medium, add onion, and cook, stirring occasionally, for 4-5 minutes until soft. Add the drained peppercorns, garlic, mushrooms and wine, and cook for a further 2-3 minutes.

Add mustard, Worcestershire sauce, stock and cream, season well, then allow to simmer for 2 minutes.

Slice the steak thinly and add to the pan with the pasta and parsley, then toss gently to combine.

Download your recipe card here

Enjoy