Steak Pasta with Creamy Mushroom Sauce
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A rich and savory steak pasta dish featuring sirloin steaks, portobello mushrooms, and a creamy cognac-infused sauce, garnished with parmesan cheese and chives.
00:45:00 total
Serves 4
medium
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Ingredients
- sirloin steak - 300 g (300 g)
- portobello mushrooms - 300 g (300 g, thickly sliced)
- pasta (ratoni) - 300 g (300 g)
- red onion - 0.5 (half, sliced)
- garlic - watch the video to see (to taste)
- butter - watch the video to see (for sautéing)
- cognac - watch the video to see (for flaming)
- salt - 30 g (30 g for pasta water, more for seasoning)
- pepper - watch the video to see (to taste)
- heavy cream - watch the video to see (35% fat, quantity not specified)
- chicken stock - watch the video to see (for reduction, quantity not specified)
- parmesan cheese - watch the video to see (for garnish)
- chives - watch the video to see (for garnish)
Instructions
- Prepare Ingredients: Clean and bring steaks to room temperature. Slice mushrooms and red onion.
- Cook Pasta: Boil pasta in salted water (30 g salt) until al dente, then drain.
- Cook Steaks: Sear steaks in a hot pan, then flame with cognac. Keep warm.
- Sauté Onions and Mushrooms: In the same pan, sauté onions until translucent, then add mushrooms and cook until they've released their moisture.
- Make Sauce: Add chicken stock to the pan and reduce. Then add heavy cream and reduce until sauce thickens.
- Combine and Serve: Slice steaks and return to the pan with the sauce. Mix with cooked pasta, garnish with parmesan cheese and chives, and serve.
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