Creamy Steak Pasta
Creamy Steak Pasta
Ingredients
For the Steak
- 3 filet mignon, about 6-8 ounces each
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon steak seasoning, or to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, whole, smashed
- 3 rosemary sprigs, fresh
For the Pasta and Sauce
- 12 ounces pappardelle noodles
- 1 shallot, finely chopped
- 4 garlic cloves, minced (approximately 3/4 of a head)
- 1/4 cup salted butter
- 1 cup heavy cream
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon steak seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the filet mignon dry with paper towels. Season both sides generously with salt, black pepper, and steak seasoning, rubbing the seasoning into the meat.
⏱️ 5 min
- 2
Finely chop the shallot and mince the garlic cloves for the sauce. Set aside.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, carefully place the seasoned filet mignon into the pan. Sear the steaks for 3-4 minutes until a deep brown crust forms on one side.
⏱️ 4 min
- 4
Flip the steaks. Add 2 tablespoons of butter, the 4 smashed whole garlic cloves, and the fresh rosemary sprigs to the pan. Baste the steaks continuously with the melted butter, garlic, and rosemary for another 3-5 minutes, or until cooked to your desired doneness. Remove the cooked steaks from the pan and place them on a plate to rest. Reserve any accumulated pan drippings.
⏱️ 8 min
- 5
While the steak rests, bring a large pot of salted water to a rolling boil. Add the pappardelle noodles and cook according to package directions until al dente.
⏱️ 10 min
- 6
Using the same skillet where the steak was cooked (do not clean it), melt 1/4 cup of salted butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
⏱️ 3 min
- 7
Add the minced garlic (from step 2) to the skillet and sauté for another minute until fragrant.
⏱️ 1 min
- 8
Pour in 1 cup of heavy cream. Season the sauce with 1/2 teaspoon of steak seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in 1/4 cup of chopped fresh parsley and 1/2 cup of grated Parmesan cheese. Squeeze the juice of one whole lemon into the sauce. Stir well to combine. Add the reserved pan drippings from the resting steak to the sauce and mix.
⏱️ 5 min
- 9
Drain the cooked pappardelle noodles. Add the drained noodles directly into the skillet with the cream sauce. Toss the pasta with the sauce using tongs until evenly coated.
⏱️ 2 min
- 10
Plate a generous portion of the creamy pasta. Slice the rested steak against the grain into 1/2-inch thick pieces. Arrange the sliced steak on top of the pasta. Garnish with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Steak Pasta
For the Steak
- 3 filet mignon, about 6-8 ounces each
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 tablespoon steak seasoning, or to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves, whole, smashed
- 3 rosemary sprigs, fresh
For the Pasta and Sauce
- 12 ounces pappardelle noodles
- 1 shallot, finely chopped
- 4 garlic cloves, minced (approximately 3/4 of a head)
- 1/4 cup salted butter
- 1 cup heavy cream
- 1 lemon, juiced
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/2 teaspoon steak seasoning, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Pat the filet mignon dry with paper towels. Season both sides generously with salt, black pepper, and steak seasoning, rubbing the seasoning into the meat.
⏱️ 5 min - 2
Finely chop the shallot and mince the garlic cloves for the sauce. Set aside.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, carefully place the seasoned filet mignon into the pan. Sear the steaks for 3-4 minutes until a deep brown crust forms on one side.
⏱️ 4 min - 4
Flip the steaks. Add 2 tablespoons of butter, the 4 smashed whole garlic cloves, and the fresh rosemary sprigs to the pan. Baste the steaks continuously with the melted butter, garlic, and rosemary for another 3-5 minutes, or until cooked to your desired doneness. Remove the cooked steaks from the pan and place them on a plate to rest. Reserve any accumulated pan drippings.
⏱️ 8 min - 5
While the steak rests, bring a large pot of salted water to a rolling boil. Add the pappardelle noodles and cook according to package directions until al dente.
⏱️ 10 min - 6
Using the same skillet where the steak was cooked (do not clean it), melt 1/4 cup of salted butter over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
⏱️ 3 min - 7
Add the minced garlic (from step 2) to the skillet and sauté for another minute until fragrant.
⏱️ 1 min - 8
Pour in 1 cup of heavy cream. Season the sauce with 1/2 teaspoon of steak seasoning, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir in 1/4 cup of chopped fresh parsley and 1/2 cup of grated Parmesan cheese. Squeeze the juice of one whole lemon into the sauce. Stir well to combine. Add the reserved pan drippings from the resting steak to the sauce and mix.
⏱️ 5 min - 9
Drain the cooked pappardelle noodles. Add the drained noodles directly into the skillet with the cream sauce. Toss the pasta with the sauce using tongs until evenly coated.
⏱️ 2 min - 10
Plate a generous portion of the creamy pasta. Slice the rested steak against the grain into 1/2-inch thick pieces. Arrange the sliced steak on top of the pasta. Garnish with additional grated Parmesan cheese and fresh chopped parsley.
⏱️ 2 min