Steak and Mushroom Pasta
with TKTK and Chives
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Top Sirloin Steak
170 g
Rigatoni
(Contains Wheat)
113 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit(s)
Garlic, cloves
56 g
Yellow Onion, chopped
1 unit(s)
Beef Broth Concentrate
7 g
Chives
113 g
Mushrooms
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
Nutrition Values
Instructions
Add 10 cups water and 2 tsp salt in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, quarter mushrooms. Thinly slice chives. Peel, then mince garlic. Cut bacon into 1/4-inch strips. Pat the steak dry with paper towels. Season with salt and pepper.
Toss mushrooms with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt and pepper. Roast in the middle of oven, until golden-brown, 7-8 min. Add rigatoni to the pot of boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl). Drain, then return to the same pot. Set aside, off heat.
While rigatoni cooks, heat a medium non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then steak. Sear until golden-brown,1-2 per side. Remove the pan from the heat and transfer the steak to another baking sheet. Bake in the top of the oven, until cooked to desired doneness, 5-8 min.
While steaks cook, re-heat the large non-stick pan over medium-high heat. When hot, add bacon. Cook, stirring occasionally, until crispy, 5-7 min.** Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve 1 tbsp bacon fat (dbl for 4 ppl). Discard excess bacon fat.
Heat the same pan (with excess fat) over medium heat. When hot, add onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle over flour. Cook, stirring often, until coated, 1 min. Add cream, broth concentrates and bring to a boil. Cook, stirring often, until thickened, 1 min. Remove the pan from the heat and add mushrooms and garlic.
Add half the Parmesan, reserved pasta water and cream sauce the pot with rigatoni. Stir to coat. Divide pasta between bowls. Slice steak. Top the pasta with steak, bacon and chives. Sprinkle over remaining Parmesan cheese.
