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
- 3 fresh rosemary sprigs
- 2 tablespoons butter
- 3 garlic cloves, whole or roughly chopped
- 2 tablespoons vegetable oil, or avocado oil
For the Pasta Sauce
- 12 ounces pappardelle noodles
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 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 steaks dry with paper towels. Season generously on both sides with salt, black pepper, and steak seasoning. Set aside on parchment paper.
⏱️ 5 min
- 2
Finely dice the shallot and mince the 4 garlic cloves for the pasta sauce. Set aside in separate bowls.
⏱️ 5 min
- 3
Heat a large, heavy-bottomed pan (like stainless steel or cast iron) over high heat. Add the vegetable or avocado oil and heat until it shimmers and is piping hot. Carefully place the seasoned steaks into the hot pan. Sear for 3-4 minutes per side for medium-rare, or to your desired doneness, without moving them to develop a deep crust.
⏱️ 8 min
- 4
Once the steaks are seared on both sides, reduce the heat to medium. Add the 2 tablespoons of butter, 3 whole or roughly chopped garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steaks continuously with the melted butter, garlic, and rosemary mixture for 2-3 minutes. Remove the steaks from the pan and let them rest on a plate. Reserve any juices that accumulate on the plate.
⏱️ 5 min
- 5
While the steaks are resting, 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 pan from the steak (do not clean it, as the fond adds flavor), melt the 1/4 cup of salted butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 3 min
- 7
Add the minced garlic (4 cloves) to the pan and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min
- 8
Pour in the 1 cup of heavy cream. Add the black pepper, 1/4 cup chopped parsley, 1/2 cup grated Parmesan cheese, and 1/2 teaspoon steak seasoning. Stir to combine.
⏱️ 2 min
- 9
Squeeze the juice of the whole lemon into the sauce. Pour in any reserved juices from the resting steak. Stir the sauce and let it simmer on low heat for 2-3 minutes until it slightly thickens.
⏱️ 3 min
- 10
Using tongs or a strainer, transfer the cooked pappardelle noodles directly into the sauce pan. Toss the noodles thoroughly with the sauce until evenly coated. Add more Parmesan cheese and fresh parsley to the pasta and stir again.
⏱️ 3 min
- 11
Slice the rested filet mignon against the grain into thick pieces. Serve the creamy pasta in bowls, topping each serving with the sliced steak. Garnish with additional grated Parmesan cheese and fresh parsley.
⏱️ 5 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
- 3 fresh rosemary sprigs
- 2 tablespoons butter
- 3 garlic cloves, whole or roughly chopped
- 2 tablespoons vegetable oil, or avocado oil
For the Pasta Sauce
- 12 ounces pappardelle noodles
- 1 shallot, finely diced
- 4 garlic cloves, minced
- 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 steaks dry with paper towels. Season generously on both sides with salt, black pepper, and steak seasoning. Set aside on parchment paper.
⏱️ 5 min - 2
Finely dice the shallot and mince the 4 garlic cloves for the pasta sauce. Set aside in separate bowls.
⏱️ 5 min - 3
Heat a large, heavy-bottomed pan (like stainless steel or cast iron) over high heat. Add the vegetable or avocado oil and heat until it shimmers and is piping hot. Carefully place the seasoned steaks into the hot pan. Sear for 3-4 minutes per side for medium-rare, or to your desired doneness, without moving them to develop a deep crust.
⏱️ 8 min - 4
Once the steaks are seared on both sides, reduce the heat to medium. Add the 2 tablespoons of butter, 3 whole or roughly chopped garlic cloves, and rosemary sprigs to the pan. Tilt the pan slightly and, using a spoon, baste the steaks continuously with the melted butter, garlic, and rosemary mixture for 2-3 minutes. Remove the steaks from the pan and let them rest on a plate. Reserve any juices that accumulate on the plate.
⏱️ 5 min - 5
While the steaks are resting, 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 pan from the steak (do not clean it, as the fond adds flavor), melt the 1/4 cup of salted butter over medium heat. Add the diced shallot and sauté for 2-3 minutes until softened and translucent.
⏱️ 3 min - 7
Add the minced garlic (4 cloves) to the pan and sauté for about 30 seconds until fragrant, being careful not to burn it.
⏱️ 1 min - 8
Pour in the 1 cup of heavy cream. Add the black pepper, 1/4 cup chopped parsley, 1/2 cup grated Parmesan cheese, and 1/2 teaspoon steak seasoning. Stir to combine.
⏱️ 2 min - 9
Squeeze the juice of the whole lemon into the sauce. Pour in any reserved juices from the resting steak. Stir the sauce and let it simmer on low heat for 2-3 minutes until it slightly thickens.
⏱️ 3 min - 10
Using tongs or a strainer, transfer the cooked pappardelle noodles directly into the sauce pan. Toss the noodles thoroughly with the sauce until evenly coated. Add more Parmesan cheese and fresh parsley to the pasta and stir again.
⏱️ 3 min - 11
Slice the rested filet mignon against the grain into thick pieces. Serve the creamy pasta in bowls, topping each serving with the sliced steak. Garnish with additional grated Parmesan cheese and fresh parsley.
⏱️ 5 min