Steak with Mushroom Sauce on Pasta

Description:

This Steak with Mushroom Sauce on Pasta is a rich and indulgent dish that features perfectly seared steak topped with a creamy, savory mushroom sauce. Served over your favorite pasta, this meal is a perfect balance of tender meat and flavorful, earthy mushrooms, making it ideal for a special dinner or a comforting meal at home.

Origin:

This dish blends classic steakhouse flavors with Italian pasta traditions, bringing together the richness of steak and the earthiness of mushrooms in a way that feels both luxurious and comforting. The combination of steak and pasta is a popular choice in many European and American cuisines.

Ingredients:

For the Steak:

• 2 boneless ribeye or strip steaks (about 6 oz each)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 tablespoon butter (optional, for extra richness)

For the Mushroom Sauce:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced (button, cremini, or a mix of your favorites)
• 1/2 cup dry white wine (or beef broth if you prefer no alcohol)
• 1 cup heavy cream
• 1/2 cup beef broth
• 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped (optional, for garnish)

For the Pasta:

• 8 oz pasta (spaghetti, fettuccine, or pappardelle work well)
• Salt, for the pasta water

Instructions:

1. Cook the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain, reserving a little pasta water for the sauce if needed. Set aside.
2. Cook the Steak:
   • While the pasta cooks, season both sides of the steaks with salt and pepper.
   • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the steaks and cook for about 3-4 minutes per side for medium-rare, or longer for your desired doneness.
   • Remove the steaks from the skillet and let them rest on a cutting board, covered with foil, while you make the mushroom sauce. (Optionally, you can add a tablespoon of butter to the skillet after the steaks are removed for extra richness.)
3. Make the Mushroom Sauce:
   • In the same skillet, add the olive oil over medium heat. Add the onions and sauté for about 2-3 minutes, until softened.
   • Add the garlic and cook for an additional 30 seconds, until fragrant.
   • Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and softened.
   • Pour in the white wine (or beef broth) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce by half (about 2-3 minutes).
   • Stir in the heavy cream, beef broth, and thyme. Let the sauce simmer for about 5 minutes, until it thickens. Season with salt and pepper to taste.
4. Assemble the Dish:
   • Slice the rested steaks into thin strips.
   • Toss the cooked pasta with the mushroom sauce, ensuring it’s well-coated. If the sauce is too thick, you can add a little reserved pasta water to thin it out.
   • Plate the pasta, then top with sliced steak. Drizzle more mushroom sauce on top and garnish with fresh parsley if desired.
5. Serve:
   • Serve immediately and enjoy the rich and savory flavors of this steak and mushroom pasta!

Tips for Success:

• Steak Doneness: If you prefer your steak cooked differently, use a meat thermometer. Medium-rare is typically 130-135°F, medium is 140-145°F, and well-done is 160°F or higher.
• Mushrooms: For a deeper flavor, use a mix of wild mushrooms like shiitake, portobello, and cremini. You can also add a splash of balsamic vinegar to the sauce for a bit of acidity and richness.
• Pasta Choice: Choose a hearty pasta like fettuccine or pappardelle that can hold up to the rich mushroom sauce, but any pasta works.
• Rest the Steak: Allowing the steak to rest after cooking helps it retain its juices and stay tender.

Recommendations:

• Serve with a light salad or steamed vegetables to balance the richness of the dish.
• Pair with a glass of red wine like Cabernet Sauvignon, Merlot, or a medium-bodied red for a perfect meal.

Nutrition (per serving):

• Calories: 750-800 (depending on steak cut and pasta type)
• Fat: 45g
  • Saturated Fat: 20g
• Carbohydrates: 60g
  • Fiber: 3g
  • Sugar: 4g
• Protein: 35g
• Cholesterol: 120mg
• Sodium: 600mg
• Vitamin A: 15%
• Vitamin C: 4%
• Calcium: 6%
• Iron: 20%

This Steak with Mushroom Sauce on Pasta is a rich and comforting meal that combines tender steak, creamy mushroom sauce, and pasta for an indulgent dinner that is sure to impress. Enjoy this decadent dish any night of the week!