Creamy Steak and Mushroom Pasta Recipe with Diane Sauce
Steak pasta in a creamy Diane sauce featuring fresh cream, brandy, Dijon mustard and Worcestershire sauce, is a delicious, quick & easy dinner.
Servings 2 Servings
Calories 827kcal
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.
Video
Notes
Cooking the steak this way results in a rare steak, but it will cook on to medium rare when you add it to the sauce and pasta,
Nutrition
Serving: 1 | Calories: 827kcal | Carbohydrates: 38g | Protein: 42g | Fat: 56g | Saturated Fat: 30g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 961mg | Fiber: 4g | Sugar: 7g
