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Pasta with pepper steak
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Create a mouthwatering dish by blending pepper steak with savory pasta for a delicious and satisfying meal.
Ingredients:
  • 400g tagliatelle
  • 80ml olive oil
  • 50g unsalted butter
  • 450g beef rump steak, trimmed
  • 1/2 onion, halved, thinly sliced
  • 20.00 ml green peppercorns in brine
  • 2 garlic cloves, finely chopped
  • 200g button mushrooms, thinly sliced
  • 200ml dry white wine
  • 11.80 gm Dijon mustard
  • 24.40 gm Worcestershire sauce
  • 125ml beef stock
  • 125ml thickened cream
  • 40.00 ml chopped flat-leaf parsley
  • Salt, to season
Instructions:
  • Follow the cooking instructions on the pasta package, then strain the pasta.
  • Coat with a generous drizzle of olive oil, season with salt and pepper, and let it rest.
  • In a large frypan over high heat, melt butter with oil. Sear steak for 1-2 minutes per side. Set aside. Lower heat to medium, sauté onion for 4-5 minutes until soft. Stir in peppercorns, garlic, mushrooms, and wine. Cook for another 2-3 minutes.
  • Combine mustard, Worcestershire sauce, stock, and cream in a saucepan. Season generously and let simmer for 2 minutes.
  • Thinly slice the steak and combine it in the pan with the pasta and parsley, gently tossing everything together.

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