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Steak with creamy mushroom linguine
This charred, juicy steak wrapped with silky pasta and creamy, nutty mushrooms with flavours of garlic and rosemary is one of my favourite dishes to serve when I have people over for supper, and also when it’s just the two of us. You can make the creamy mushroom sauce ahead, swap out the rosemary for tarragon or thyme, and use spaghetti or pappardelle too. I like to serve a refreshing green leaf salad afterwards to cleanse the palate after the cream.
SERVES
4
Ingredients
- 2 sirloin steaks (300 g each)
- 400 grams of linguine
- 1 tablespoon olive oil
Creamy mushroom sauce:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves of garlic, crushed
- 200 grams of chestnut mushrooms
- 1 tablespoon fresh rosemary, chopped, plus extra to garnish
- Juice of 1⁄2 lemon
- 200 millilitres of double cream
- Sea salt and freshly ground black pepper
Directions
- Remove the steaks from the fridge 30 minutes before cooking to allow them to come up to room temperature.
- To make the creamy mushroom sauce, place a frying pan over medium heat and add the oil. Then stir in the onion and garlic, and cook for two minutes.
- Add the mushrooms, season with salt and pepper, and continue to cook for 10 minutes, tossing every minute or so.
- Add the fresh rosemary and lemon juice, and cook for another minute. Pour in the cream, stir, reduce the heat to low, and cook for five minutes. Keep warm over low heat.
- Meanwhile, put a large saucepan of salted boiling water over high heat, stir in the pasta and cook for 10 minutes or until al dente. Drain, reserving a couple of tablespoons of the cooking water.
- To cook the steaks, heat a griddle or frying pan over high heat until smoking hot. Lightly brush the steaks with the olive oil and season with salt and pepper. Place the prepared steaks in the hot pan and cook to the following times: one minute each side for blue, one and a half minutes each side for rare, two minutes each side for medium rare, two and a quarter minutes each side for medium, and two and a half to three minutes each side for well done.
- Leave the steaks to rest for about two minutes before serving to allow the juices that have been drawn to the surface to relax back into the meat.
- Return the cooked pasta back to the large saucepan over low heat with the reserved pasta cooking water and the creamy mushroom sauce. Toss together and serve in warmed dishes.
- Thinly slice the steaks and serve on top of the creamy mushroom linguine, scattered with some chopped rosemary and a twist of black pepper.
