Steak Pasta
Serves 2
Directions
- 1Pat the steak dry then generously season both sides with salt and pepper.
- 2Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds.
- 3Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left.
- 4Remove the steak and place on a plate to one side then lower the temp to medium.
- 5Add the pasta to salted boiling water and cook until al dente. Don't drain.
- 6Add the shallots to the pan and fry until soft & golden (careful they don't burn, the pan may still be hotter than medium).
- 7Pour in the stock then stir in the Boursin until melted.
- 8Stir in the parmesan and parsley, then stir in the resting juices from the steak.
- 9Bring to a gentle simmer and turn the heat to low.
- 10Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it.
- 11Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired.
- 12Very thinly slice the steak with your knife at an angle and against the natural grain of the meat.
- 13Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy!
Ingredients
- 285 g Ribeye Steak or steak of choice
- 1 tbsp Veg Oil
- 1 heaped tbsp Unsalted Butter
- 200 g Tagliatelle or other long-cut pasta
- 2 small Shallots
- 120 ml Chicken Stock
- 150 g Garlic & Herb Boursin Cheese
- 20 g Parmesan
- 1 tbsp Fresh Parsley
- Salt & Black Pepper
Equipment
cast-ironheavy-based pantongsknife