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Spinach & beef pappardelle with balsamic glaze
Spinach & beef pappardelle with balsamic glaze
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulge in a gourmet pappardelle pasta with lean beef and fresh greens for the ultimate pasta perfection.
Ingredients:
  • 150g pappardelle or fettuccine
  • 4.60 gm olive oil
  • 2 (150g each) beef eye fillet steaks
  • 50g butter
  • 1 bunch English spinach, trimmed
  • 1 bunch broccolini, trimmed
  • 2 garlic cloves, finely chopped
  • 62.50 ml chopped fresh chives
  • 5 large fresh basil leaves, coarsely chopped
  • 1/4 tsp dried chilli flakes
  • 125ml (1/2 cup) beef stock
  • 125ml (1/2 cup) balsamic vinegar
Instructions:
  • Create a rich balsamic glaze by simmering stock and vinegar on high heat in a frying pan until thick and syrupy, about 10-15 minutes.
  • Boil the pasta in generously salted water until it's just right. Drain and put it back in the pan.
  • Heat oil in a frying pan over medium-high heat. Sear steaks for 2-3 minutes on each side for medium-rare or your preferred doneness. Rest on a plate for 5 minutes before serving.
  • 1. In a large non-stick frying pan over medium-high heat, melt the butter until it starts foaming. Toss in the spinach, broccolini, and garlic, and cook for 2 minutes until the spinach wilts. Add the mixture to the cooked pasta along with chive, basil, and chilli flakes. Season with salt and pepper, then heat through over medium-low heat, stirring continuously for about 2 minutes.
  • Slice the steak thinly to perfection. Portion the pasta onto individual plates. Layer with steak slices and generously drizzle with the delightful balsamic glaze.

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