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Buttery lemon pasta with seared beef
Buttery lemon pasta with seared beef
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Buttery beef and lemon pasta with fresh basil and parmesan - a new family favorite!
Ingredients:
  • 375g fettuccine
  • 2 bunches baby broccoli, cut into 4cm lengths
  • 1 lemon, rind finely grated
  • 60ml lemon juice
  • 300ml light thickened cooking cream
  • 46.80 gm wholegrain mustard
  • 5.00 gm cornflour
  • 4 (130g each) beef eye fillet steaks
  • 40g butter
  • 3 garlic cloves, sliced
  • Basil leaves, to serve
  • Lemon rind, extra, to serve
  • Parmesan, finely grated, to serve
Instructions:
  • Boil pasta in salty water until al dente. Toss in baby broccoli for the final 2 minutes. Drain, saving 1/3 cup cooking liquid.
  • In a medium bowl, mix together lemon rind, lemon juice, cream, mustard, and cornflour. Season with salt and pepper. Set aside.
  • In a large frying pan over medium-high heat, heat oil. Season beef and cook each side for 3 minutes, or until desired doneness. Let it rest, covered with foil, for 5 minutes, then slice thinly.
  • In a pan over medium heat, melt butter then add garlic. Stir and cook for about 30 seconds until fragrant. Pour in the cream mixture and cook, stirring constantly, for 5 minutes until the mixture bubbles and thickens. Add pasta, broccoli, reserved cooking liquid, and beef. Stir until heated through. Serve topped with basil, extra lemon rind, and parmesan.

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