Creamy Steak & Mushroom Rigatoni
Serves 1
Directions
- 1Season the steak with salt.
- 2Season the steak with black pepper.
- 3Add olive oil to a pan.
- 4Place the steak in the hot pan.
- 5Sear the steak on both sides until browned.
- 6Remove the steak from the pan.
- 7Chop the shallots.
- 8Slice the portobello mushrooms.
- 9Add the chopped shallots to the pan.
- 10Sauté the shallots.
- 11Add the sliced mushrooms to the pan.
- 12Cook the mushrooms until browned.
- 13Open a bottle of white wine.
- 14Pour white wine into the pan with mushrooms.
- 15Add beef broth to the pan.
- 16Season with salt.
- 17Season with black pepper.
- 18Add thyme to the pan.
- 19Add rosemary to the pan.
- 20Add minced garlic to the pan.
- 21Stir in the garlic.
- 22Add sun-dried tomatoes to the pan.
- 23Stir the sun-dried tomatoes.
- 24Dice the cooked steak into bite-sized pieces and add them to the pan.
- 25Stir the steak into the mixture.
- 26Pour coconut cream into the pan.
- 27Mix all ingredients together to create the sauce.
- 28Boil rigatoni pasta in a pot of water.
- 29Add the rigatoni pasta to the boiling water.
- 30Stir the pasta while it cooks.
- 31Take some pasta water.
- 32Add the cooked pasta to the sauce.
- 33Add the pasta water to the sauce.
- 34Stir the pasta into the sauce.
- 35Add fresh basil leaves to the pasta.
- 36Mix the basil into the pasta.
- 37Serve the creamy steak and mushroom rigatoni on a plate.
- 38Garnish with black pepper.
- 39Garnish with fresh parsley.
Ingredients
- steak
- salt
- black pepper
- olive oil
- shallots
- portobello mushrooms
- white wine
- beef broth
- thyme
- rosemary
- garlic
- sun-dried tomatoes
- coconut cream
- rigatoni pasta
- basil leaves
- parsley
Equipment
pancutting boardknifetongswooden spooncorkscrewwine glassspoonpot
Tips
- The sun-dried tomatoes are optional, but they bring something unique to this dish.
- This recipe uses coconut cream instead of heavy cream and doesn't include Parmesan cheese due to kosher purposes, but feel free to add and adjust these to your preference.
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