Name: Creamy steak pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 servings
Ingredients: 350 g rump steak or leftover cooked steak; 1/2 tsp salt; 1 tbsp olive oil; 1 tbsp butter; 1/2 cup white wine; 350 g pasta rigatoni or penne; 1 small red onion small disce; 1 garlic clove finely chopped; 200 g mushrooms; 1 bunch spring onions Spring onions (green and white parts) thinly sliced; 1/2 cup beef stock; 3/4 cup heavy cream or yoghurt; 1/2 tsp black pepper freshly ground; 1 tsp Dijon mustard; 1/2 cup parmesan cheese or other hard cheese, grated; 2 tbsp fresh parsley chopped

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Ingredients (16)

350 g	rump steak — or leftover cooked steak
1/2 tsp	salt
1 tbsp	olive oil
1 tbsp	butter
1/2 cup	white wine
350 g	pasta — rigatoni or penne
1	small red onion — small disce
1	garlic clove — finely chopped
200 g	mushrooms
1 bunch	spring onions — Spring onions (green and white parts) thinly sliced
1/2 cup	beef stock
3/4 cup	heavy cream — or yoghurt
1/2 tsp	black pepper — freshly ground
1 tsp	Dijon mustard
1/2 cup	parmesan cheese — or other hard cheese, grated
2 tbsp	fresh parsley — chopped

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Method:

Place a heavy based grill pan over high heat and let it get very hot.

Season the steak with salt and rub it with olive oil. Melt the butter on the hot grill pan. Place the steak on the hot grill and sear for 2 minutes on each side. Remove from the pan and set aside to rest. Deglaze the pan with half of the white wine.

Place a large saucepan on high heat with water and bring to the boil for the pasta.

Chop the red onion into small dice and add it to a large pan with the remaining oil and meat juices from the grill pan. Cook over low heat. Add the garlic, when cooked add the mushrooms and cook until golden brown. Add the spring onion and stir until the onion is limp.

Add the rest of the wine, beef stock and cream to the mushroom mixture. Cook the mixture to reduce the liquid and develop the flavour. Add the black pepper and mustard and check the seasoning. Reduce the heat to low.

Cook the pasta and keep ½ cup of pasta water. Add the pasta to the sauce with a ¼ cup of pasta water and place on medium heat to combine.

Thinly slice the steak across the grain and add it to the pan together with any pan juices. If the sauce is too thick, thin down with more of the reserved pasta water.

Sprinkle the cheese over the pasta and meat and blend lightly. Serve with finely chopped parsley.

Beef and Lamb SA is the consumer education project of the Red Meat Industry Services (RMIS).

Recipe inspired by Anny. Story behind the dish “I created this special recipe for my precious daughter who loves pasta dishes. Perfect for a busy Monday, just use the weekend’s leftover steaks”

Recipe standardised by Prof Gerrie Du Rand. Styling by Caro Albers. Photography by Michelle Parkin.