Creamy Steak Pasta with Mushrooms
This creamy steak pasta is a hearty pan sauce recipe made with seared striploin steak, portobello mushrooms, rigatoni, chicken stock, heavy cream, Parmesan, and a little garlic butter. I make it this way because the steak gives the sauce a deep browned base, while the mushrooms and reduced stock keep the cream from tasting flat or too heavy. The mistake to avoid is adding the cream before the stock has reduced enough, because that is how you end up with a pale, watery sauce instead of something glossy that clings to the pasta.
Ingrédients
- 10 1/2 ounces dry rigatoni
- 10 1/2 ounces striploin steak
- 10 1/2 ounces portobello mushrooms
- 1/2 red onion
- 12 cups water
- 2 tablespoons kosher salt for the pasta water
- 1 tablespoon duck fat for searing the steak
- 1 tablespoon duck fat or butter for the vegetables
- 2 tablespoons cognac
- 1 tablespoon garlic butter
- 2 cups chicken stock
- 1 cup heavy cream
- 1/3 to 1/2 cup finely grated Parmesan
- 2 tablespoons chopped chives
- Black pepper to taste
- Salt to taste
Instructions
- Let the steak sit at room temperature while preparing the vegetables.
- Dice the red onion and cut the portobello mushrooms into chunky pieces.
- Bring 12 cups of water to a boil with the kosher salt.
- Heat a large skillet until very hot, then add duck fat and sear the steak on both sides.
- Deglaze with cognac, then remove the steak and keep it covered with its juices.
- Add more duck fat or butter to the pan, then cook the onion with a little salt and pepper until softened.
- Add the garlic butter and mushrooms, then cook until the mushrooms release their liquid and the pan is almost dry.
- Add the chicken stock and reduce until only a small amount of concentrated liquid remains.
- Add the heavy cream and simmer until the sauce lightly coats a spoon.
- Cook the rigatoni until al dente, reserving a little pasta water before draining.
- Add the pasta to the sauce with Parmesan and chives, then toss well.
- Slice the steak into bite-size pieces and add it back with its juices.
- Toss gently just until the steak is warmed through, adjusting with pasta water if needed.
- Serve hot with extra Parmesan and chives.
Vidéo
Notes
For two very large portions, this becomes closer to the hearty 1500-calorie style plate from the video. For four regular servings, keep the sauce loose with a splash of pasta water when reheating.