This is one my favourite pasta recipes. It’s a combination of my favourite ingredients, penne, steak and mushrooms. It may seem complicated at first but it’s actually quite simple once you have all of the components prepped. If you happen to have any left over pasta, whether its fusilli or tagliatelle, this recipe will work just fine. It is so simple, yet such a crowd pleaser.
Ingredients
- 400g penne (it’s a lot of pasta, but you won’t regret it)
- Olive oil
- 2 tablespoons butter
- 3-4 150g lamb or beef steaks (they both work just fine)
- 1 tablespoon Cajun seasoning
- 1/2 onion, thinly sliced
- 2 garlic cloves, minced
- 300g chestnut mushrooms, thinly sliced
- 200ml chicken stock
- 2 teaspoons of Dijon mustard (if not available it can be replaced with any other french mustard)
- 1 tablespoon Worcestershire sauce
- 250ml double cream
- Steak juices
- 2 tablespoons flat-leaf parsley, chopped
Directions
- Boil the penne according to package instructions. When cooked, drain the pasta, rinse with cold water and set aside drizzled in olive oil, salt and pepper.
- Meanwhile prepare the steaks. Preheat your oven to 180 degrees C. Season your steaks with ample pepper, salt and a pinch of Cajun seasoning on both sides. Heat a pan on high heat then drizzle with olive oil and a teaspoon of butter. Sear the steaks for only 2 minutes on each side then wrap the steaks in foil to ensure they are tightly sealed. Place in the preheated oven for about 5-10 mins.
- *This will allow the steaks to cook to medium-well (5-6 mins) or well done (10 mins) as well as produce the juices required at a later stage.*
- When the steaks are done to your liking, remove from the oven, pour the juices encased in the foil wrap into a bowl and slice the steaks into bite-sized pieces.
- With the main components prepped, you can now put it all together.
- Place a wok on medium heat. Add a tablespoon of butter and the sliced onions. Cook for 5 minutes until soft. Then add the garlic, mushrooms and chicken stock. Allow it to cook for a further 4 minutes until the mushrooms are tender.
- Now add the Dijon mustard, Worcestershire sauce, double cream and juice from the steaks. Mix until well combined. Allow it to simmer for a couple of minutes. Season with salt and pepper if required.
- Add the cooked penne and steak into the mushroom sauce and stir to ensure even coating throughout.
- Sprinkle parsley over the top and give it one last stir.*Don’t leave it on the heat too long as the sauce will dry up*
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