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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 these mouthwatering black pepper steaks paired with a savory mushroom pasta salad for a delightful meal.
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 salted water until perfectly cooked. Then, thoroughly drain.
  • Coat the steaks with mustard on both sides and generously season with pepper and salt. Heat oil in a large frying pan over medium-high heat. Cook the steaks for 3 minutes on each side until they reach your desired doneness. Transfer to a heatproof plate, cover with foil, and let rest for 5 minutes before slicing thickly.
  • After letting the meat rest, heat 2 tablespoons of the remaining oil in the same pan. Saute the mushrooms for 5 minutes until browned, then add garlic and tomato and cook for 1 minute until slightly browned. Pour in vinegar, stock, and the rest of the oil to the pan and bring to a simmer. Let it simmer for 5 minutes until slightly reduced, then add the pasta and spinach, stirring well.
  • Garnish the steaks with parsley and serve alongside the pasta mixture.

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