Creamy Peppercorn Steak Pasta with Truffle Oil
Creamy Peppercorn Steak Pasta with Truffle Oil
Ingredients
For the Steak and Pasta
- 1 1/2 pounds ribeye steak, cut into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pound short tube pasta, such as rigatoni
- 1 tablespoon oil, for searing steak
- 2 tablespoons butter, divided, for basting steak and finishing pasta
- 3 garlic cloves, smashed or whole
- 2 rosemary sprigs
For the Creamy Peppercorn Sauce
- 1 shallot, minced
- 1 tablespoon whole black peppercorns, freshly ground using a mortar and pestle
- 1 tablespoon butter, for sauce base
- 1/4 cup cognac
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 cup pasta water, reserved from cooking pasta
For Garnish
- 1/4 cup fresh chives, chopped, plus more for garnish
- 1 teaspoon truffle oil, or to taste, for drizzling
Instructions
- 1
Mince the shallot and set aside. Using a mortar and pestle, grind the whole black peppercorns until coarsely ground. Set aside.
⏱️ 5 min
- 2
Cut the ribeye steak into bite-sized pieces. Place the steak in a bowl and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss to coat evenly.
⏱️ 5 min
- 3
Bring a large pot of salted water to a rolling boil. Add the short tube pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 4
Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned steak pieces in a single layer, being careful not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. Reduce heat to medium. Add 1 tablespoon of butter, the smashed garlic cloves, and rosemary sprigs to the pan. Baste the steak with the melted butter, tilting the pan slightly to pool the butter. Continue basting until the steak reaches your desired doneness (e.g., medium-rare to medium). Remove the steak from the pan and set aside on a plate.
⏱️ 8 min
- 5
In the same pan (do not clean it, as the fond adds flavor), add 1 tablespoon of butter. Add the minced shallot and the freshly ground black peppercorns. Sauté over medium heat until the shallot is softened and fragrant, about 2-3 minutes.
⏱️ 3 min
- 6
Deglaze the pan by pouring in the cognac, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the cognac to cook down for about 1 minute. Pour in the heavy cream and add 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
Add the cooked pasta to the sauce in the pan. Add the remaining 1 tablespoon of butter and 1 cup of the reserved pasta water. Stir everything together vigorously until the pasta is glossy and well coated with the sauce. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min
- 8
Stir in half of the chopped fresh chives. Plate the creamy pasta, then top with the seared steak bites. Garnish with additional grated Parmesan cheese and the remaining fresh chives. Drizzle with truffle oil just before serving for an extra touch of aroma and flavor.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Peppercorn Steak Pasta with Truffle Oil
For the Steak and Pasta
- 1 1/2 pounds ribeye steak, cut into bite-sized pieces
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 pound short tube pasta, such as rigatoni
- 1 tablespoon oil, for searing steak
- 2 tablespoons butter, divided, for basting steak and finishing pasta
- 3 garlic cloves, smashed or whole
- 2 rosemary sprigs
For the Creamy Peppercorn Sauce
- 1 shallot, minced
- 1 tablespoon whole black peppercorns, freshly ground using a mortar and pestle
- 1 tablespoon butter, for sauce base
- 1/4 cup cognac
- 1 1/2 cups heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 1 cup pasta water, reserved from cooking pasta
For Garnish
- 1/4 cup fresh chives, chopped, plus more for garnish
- 1 teaspoon truffle oil, or to taste, for drizzling
Instructions
- 1
Mince the shallot and set aside. Using a mortar and pestle, grind the whole black peppercorns until coarsely ground. Set aside.
⏱️ 5 min - 2
Cut the ribeye steak into bite-sized pieces. Place the steak in a bowl and season generously with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss to coat evenly.
⏱️ 5 min - 3
Bring a large pot of salted water to a rolling boil. Add the short tube pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
⏱️ 10 min - 4
Heat 1 tablespoon of oil in a large skillet or pan over medium-high heat until shimmering. Add the seasoned steak pieces in a single layer, being careful not to overcrowd the pan. Sear until browned on all sides, about 2-3 minutes per side. Reduce heat to medium. Add 1 tablespoon of butter, the smashed garlic cloves, and rosemary sprigs to the pan. Baste the steak with the melted butter, tilting the pan slightly to pool the butter. Continue basting until the steak reaches your desired doneness (e.g., medium-rare to medium). Remove the steak from the pan and set aside on a plate.
⏱️ 8 min - 5
In the same pan (do not clean it, as the fond adds flavor), add 1 tablespoon of butter. Add the minced shallot and the freshly ground black peppercorns. Sauté over medium heat until the shallot is softened and fragrant, about 2-3 minutes.
⏱️ 3 min - 6
Deglaze the pan by pouring in the cognac, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the cognac to cook down for about 1 minute. Pour in the heavy cream and add 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer and cook, stirring occasionally, until it thickens slightly, about 3-5 minutes.
⏱️ 5 min - 7
Add the cooked pasta to the sauce in the pan. Add the remaining 1 tablespoon of butter and 1 cup of the reserved pasta water. Stir everything together vigorously until the pasta is glossy and well coated with the sauce. If the sauce is too thick, add a little more pasta water, 1 tablespoon at a time, until desired consistency is reached.
⏱️ 3 min - 8
Stir in half of the chopped fresh chives. Plate the creamy pasta, then top with the seared steak bites. Garnish with additional grated Parmesan cheese and the remaining fresh chives. Drizzle with truffle oil just before serving for an extra touch of aroma and flavor.
⏱️ 3 min