Creamy steak and mushroom pasta inspired by the classic Diane sauce, featuring brandy and mustard, is the perfect way to up your pasta game.
The retro flavours in this dish are superb, and it's quick too; it takes around 30 minutes to cook and prepare!
Steak Pappardelle in a Diane Sauce
I love a nice bit of steak, but I don't only use it in dishes like my rump steak with chimichurri sauce, surf and turf or my steak and blue cheese sandwich.
It's particularly good in stir-fries, like my beef yaki udon recipe and Szechuan beef stir fry.
This recipe takes the noodle idea and pushes it in a "European" direction, using pasta and a classic Diane sauce.
This delicious creamy steak and mushroom pasta is simply sublime, and combines classic flavours in a slightly different way.
Brandy, Worcestershire sauce and Dijon mustard are the flavours that take the lead in this quick pasta dinner.
When I say quick, this recipe is easily made in around 30 minutes, and that includes the preparation.
Frequently Asked Questions
What sort of steak should I use?
I would usually choose either rump or sirloin steak for this pasta recipe. I think that they offer the best balance of flavour, tenderness and cost.
But you could also use fillet if you are feeling flush, or skirt if you are feeling frugal.
Do I have to cook the steak pink?
No, I am a great advocate of cooking meat the way that you like it. If you want to push towards medium, cook the steak for 3-3½ minutes on each side. Add another minute for well done.
Remember, there is a second cooking process for this steak, so be careful to allow for this.
Do I have to use brandy/cognac?
No, but brandy is a key flavour in a classic Diane sauce, and this recipe derives a huge amount of flavour from it.
You could use a reduction of Worcestershire sauce to deglaze the pan. It will not taste the same, but it will still be delicious.
Why do you advise against using a non-stick pan?
A huge amount of flavour in this simple dish is derived from the crust (fond) that forms on the pan from cooking the steak. This does not happen in a non-stick pan.
What sort of pasta can I use?
I make this recipe with pappardelle pasta, but it would be equally good with tagliatelle or fettuccine. You could even get away with farfalle or orecchiette.
I would avoid "closed" pasta shapes like penne, rigatoni and ziti.
Serving Suggestions
As with most of my pasta recipes, this creamy steak and mushroom pasta recipe is spot-on as a one-bowl dinner! Just add a glass of wine, and I am more than happy!
However, there is always a layer of that creamy Diane sauce at the bottom of the bowl that is a shame to waste.
I usually mop it up with a bit of warmed bread; both focaccia and ciabatta are particularly good at this.
Garlic baguette is also another superb side to stick alongside this simple steak pasta dinner.
Equipment Used
I only mention brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/Stovetop.
- 20cm or 8" saucepan.
- 28cm or 11" frying pan (not nonstick if possible).
- Chopping board.
- Kitchen knife.
- Stirring spoons and kitchen tongs.
- Sieve or colander.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
Creamy Steak and Mushroom Pasta Recipe with Diane Sauce
Ingredients
- 250 g Thick-Cut Beef Steak 9oz (I like to use sirloin or rump)
- ½-1 teaspoon Black Pepper
- ½ teaspoon Coarse Sea Salt
- 1 Small Echalion or Banana Shallot 35g
- 3-4 Medium-Large Button Mushrooms 125g
- 20 g Chives ⅓-½ Cup
- 25 g Butter 2 tablespoon
- 15 g Beef Dripping 1 tablespoon
- 75 ml Brandy ⅓ Cup
- 200 ml Double Cream ⅔ Cup + 2 tablespoon (Heavy cream in the US)
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- 175 g Dried Pasta 6oz
- Salt For boiling the pasta
Instructions
- Season the steak with the coarse sea salt and set it aside whilst you prepare the other ingredients.
- Cut the shallot in half, peel it and dice it as finely as you can.
- Cut the mushrooms into slices 3-4mm (⅛") thick.
- Finely chop the chives.
- Bring a saucepan of well-salted water to a boil (I use a 20cm or 8" saucepan and 1.5 teaspoons of salt).
- Heat a 28cm or 11" frying pan (not non-stick) over a high heat and bring a 20cm or 8" saucepan of well-salted water to a boil. I use between 1½-2 teaspoons of salt in a pan this size.
- Add the beef dripping to the pan and when it has melted, add the seasoned steak and cook it for 2 minutes. It is important that you leave the steak alone; do not mess with it. Flip the steak and leave it for 2 minutes, crisp up any fat, then remove the steak and let it rest covered with foil.
- Return the pan to a medium heat, add the butter, and when it begins to foam, add the shallots and cook for 1 minute. Stir constantly.
- Add the mushrooms to the pan and cook them for 3-4 minutes, stirring regularly.
- As soon as the mushrooms go into the pan, add the pasta to the now-boiling water and cook until al dente.
- Pour the brandy into the pan and reduce it by two-thirds.
- Turn the heat down to low, pour in the cream, and add the Dijon mustard and Worcestershire sauce. Stir to combine and cook until the pasta is cooked.
- Thinly slice the steak whilst you are waiting for the pasta. Make sure you keep any resting juices.
- Drain the pasta, reserving a little of the cooking water. Add the pasta, sliced steak and most of the chives to the sauce, then toss to coat. Serve with the reserved chives.
