Creamy Steak & Mushroom Pasta

Creamy Steak & Mushroom Pasta

This is one of those dinners that feels a bit fancy but is secretly very doable. You’ve got juicy, perfectly seared steak, a rich creamy mushroom sauce and pasta that soaks up every bit of flavour. The miso and soy sauce add a subtle savoury depth that makes this dish seriously addictive.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

2

Ingredients

2 x 200g eye fillet steaks, room temperature
2 tbsp olive oil
300g dried short pasta (fusilli or penne)
50g butter
300g button or Swiss brown mushrooms, quartered
1 shallot, finely diced
1½ cups beef stock
1 tbsp miso paste
1 tbsp Dijon mustard
2 tsp sweet paprika
1 tbsp soy sauce
1 cup thickened cream
1 tbsp finely chopped fresh parsley, plus extra to serve
finely grated parmesan, to serve
sea salt

METHOD

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook the pasta until al dente according to packet instructions.

2. Sear the steaks

Season the steaks generously with salt. Heat a heavy pan over high heat until just smoking. Rub steaks with olive oil and sear for 5 minutes total, flipping every minute for an even crust. Remove and rest.

3. Cook the mushrooms

Reduce heat to medium-high. Add butter to the same pan. Once foaming, add shallot and cook for 1 minute. Add mushrooms, season with salt and cook for 3-4 minutes until golden and moisture has evaporated.

4. Build the sauce

Stir in miso paste, Dijon mustard, paprika and soy sauce. Add beef stock and simmer for 2 minutes until slightly reduced.

5. Make it creamy

Lower heat and add cream. Simmer for 4-5 minutes until the sauce thickens and coats the back of a spoon. Stir through parsley.

6. Toss the pasta

Reserve ¼ cup pasta water. Drain pasta and add to the sauce with the reserved water. Toss over high heat for 1-2 minutes until glossy and well coated.