Creamy Steak & Mushroom Pasta

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.

7. Serve

Divide pasta between bowls. Slice the steak and place on top. Finish with parmesan and extra parsley. Serve immediately.