Mushroom & Parm Pasta w/ Sirloin Steak
Mushroom & Parm Pasta w/ Sirloin Steak
Ingredients
For the Pasta
- 4 shallots, minced
- 6 garlic cloves, minced
- 1 tablespoon butter, or sun-dried oil
- 5 sun-dried tomatoes, finely diced
- 1 generous pinch sea salt
- 1 teaspoon pepper
- 250 grams chestnut mushrooms, washed and sliced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons mixed herbs
- 2 tablespoons flour
- 300 ml milk
- 100 ml double cream
- 1 generous handful Parmesan cheese, grated
- 300 grams pasta
- as needed fresh parsley, for topping
- as needed cheese, extra, for topping
For the Steak
- 2 sirloin steaks
- 1 tablespoon butter
- 3 garlic cloves, sliced or smashed
- as needed fresh rosemary
- as needed fresh parsley
- as needed sea salt
- as needed pepper
- as needed paprika
Instructions
- 1
Mince the shallots and garlic cloves for the pasta sauce.
⏱️ 5 min
- 2
In a large pan, add 1-2 tablespoons of butter or sun-dried oil. Add the minced garlic and shallots along with a generous sprinkle of sea salt. Caramelize them over medium heat for 15 minutes until translucent.
⏱️ 15 min
- 3
Finely dice the sun-dried tomatoes and add them to the pan with the shallot and garlic mixture.
⏱️ 2 min - 4
Wash and slice the chestnut mushrooms, then add them to the pan. Cook for a couple of minutes.
⏱️ 5 min
- 5
Add paprika, garlic powder, onion powder, and mixed herbs to the mushrooms. Stir well and let the mushrooms soften for 5-7 minutes.
⏱️ 7 min
- 6
Stir in the flour and cook for 5 minutes to remove the raw flour taste.
⏱️ 5 min
- 7
Gradually pour in the milk, stirring continuously until the sauce combines and begins to thicken.
⏱️ 5 min
- 8
While the sauce thickens, bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min
- 9
Once the pasta sauce has thickened, stir in the double cream and a generous handful of grated Parmesan cheese. Adjust saltiness to taste.
⏱️ 3 min
- 10
Drain the al dente pasta and add it directly to the sauce. Mix thoroughly until all the pasta is coated.
⏱️ 2 min
- 11
Pat the sirloin steaks dry with tissue paper. Season both sides generously with sea salt, pepper, and paprika.
⏱️ 3 min
- 12
Heat a skillet over high heat. Add 1 tablespoon of butter or oil. Once hot, add the seasoned steaks and sear for 3-4 minutes on one side, pressing down to ensure even contact.
⏱️ 4 min
- 13
Flip the steaks. Add the sliced or smashed garlic cloves, fresh rosemary, and fresh parsley to the pan. Continuously baste the steaks with the melted butter, garlic, and herb mixture for another 3-4 minutes.
⏱️ 4 min
- 14
Remove the steaks from the pan and let them rest for 5 minutes. Season with additional salt and pepper if desired.
⏱️ 5 min
- 15
Slice the rested steak into strips.
⏱️ 2 min
- 16
Serve the creamy mushroom and Parmesan pasta, garnished with fresh parsley and extra grated cheese. Plate the sliced sirloin steak alongside the pasta. Steamed vegetables can also be served.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mushroom & Parm Pasta w/ Sirloin Steak
For the Pasta
- 4 shallots, minced
- 6 garlic cloves, minced
- 1 tablespoon butter, or sun-dried oil
- 5 sun-dried tomatoes, finely diced
- 1 generous pinch sea salt
- 1 teaspoon pepper
- 250 grams chestnut mushrooms, washed and sliced
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons mixed herbs
- 2 tablespoons flour
- 300 ml milk
- 100 ml double cream
- 1 generous handful Parmesan cheese, grated
- 300 grams pasta
- as needed fresh parsley, for topping
- as needed cheese, extra, for topping
For the Steak
- 2 sirloin steaks
- 1 tablespoon butter
- 3 garlic cloves, sliced or smashed
- as needed fresh rosemary
- as needed fresh parsley
- as needed sea salt
- as needed pepper
- as needed paprika
Instructions
- 1
Mince the shallots and garlic cloves for the pasta sauce.
⏱️ 5 min - 2
In a large pan, add 1-2 tablespoons of butter or sun-dried oil. Add the minced garlic and shallots along with a generous sprinkle of sea salt. Caramelize them over medium heat for 15 minutes until translucent.
⏱️ 15 min - 3
Finely dice the sun-dried tomatoes and add them to the pan with the shallot and garlic mixture.
⏱️ 2 min - 4
Wash and slice the chestnut mushrooms, then add them to the pan. Cook for a couple of minutes.
⏱️ 5 min - 5
Add paprika, garlic powder, onion powder, and mixed herbs to the mushrooms. Stir well and let the mushrooms soften for 5-7 minutes.
⏱️ 7 min - 6
Stir in the flour and cook for 5 minutes to remove the raw flour taste.
⏱️ 5 min - 7
Gradually pour in the milk, stirring continuously until the sauce combines and begins to thicken.
⏱️ 5 min - 8
While the sauce thickens, bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
⏱️ 10 min - 9
Once the pasta sauce has thickened, stir in the double cream and a generous handful of grated Parmesan cheese. Adjust saltiness to taste.
⏱️ 3 min - 10
Drain the al dente pasta and add it directly to the sauce. Mix thoroughly until all the pasta is coated.
⏱️ 2 min - 11
Pat the sirloin steaks dry with tissue paper. Season both sides generously with sea salt, pepper, and paprika.
⏱️ 3 min - 12
Heat a skillet over high heat. Add 1 tablespoon of butter or oil. Once hot, add the seasoned steaks and sear for 3-4 minutes on one side, pressing down to ensure even contact.
⏱️ 4 min - 13
Flip the steaks. Add the sliced or smashed garlic cloves, fresh rosemary, and fresh parsley to the pan. Continuously baste the steaks with the melted butter, garlic, and herb mixture for another 3-4 minutes.
⏱️ 4 min - 14
Remove the steaks from the pan and let them rest for 5 minutes. Season with additional salt and pepper if desired.
⏱️ 5 min - 15
Slice the rested steak into strips.
⏱️ 2 min - 16
Serve the creamy mushroom and Parmesan pasta, garnished with fresh parsley and extra grated cheese. Plate the sliced sirloin steak alongside the pasta. Steamed vegetables can also be served.
⏱️ 2 min