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Black pepper steaks with warm mushroom pasta salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Try this mouthwatering black pepper steak with a side of hearty mushroom pasta salad for a perfect weeknight dinner.
Ingredients:
  • 375g fettuccine pasta
  • 23.40 gm dijon mustard
  • 4 Beef Porterhouse Steaks
  • 2 tsp black pepper, cracked
  • 80ml olive oil
  • 300g mixed mushrooms, halved if large
  • 5 garlic cloves, sliced
  • 200g punnet Perino tomatoes, halved
  • 80ml white wine vinegar
  • 125ml chicken stock
  • 120g baby spinach leaves
  • 82.50 ml flat-leaf parsley leaves
Instructions:
  • Boil the pasta in a pot of salted water until perfectly al dente. Drain the pasta.
  • Rub both sides of the steaks with mustard, sprinkle with pepper, and season with salt. Heat oil in a large frying pan over medium-high heat. Cook the steaks for 3 minutes on each side or until desired doneness. Transfer to a plate, cover with foil, and let rest for 5 minutes before slicing.
  • Once the meat has finished resting, pour the remaining 2 tablespoons of oil into the pan. Add the mushrooms and cook, stirring occasionally, for 5 minutes until they are nicely browned. Toss in the garlic and tomato, cook for an additional minute until they start to brown. Pour in the vinegar, stock, and remaining oil, then bring it to a simmer. Let it simmer without a lid for about 5 minutes until the mixture slightly thickens. Finally, mix in the pasta and spinach.
  • Serve the pasta and steak combo topped with fresh parsley for a finishing touch.

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