Probably not the healthiest, but definitely amongst the tastiest
|Wholegrain Mustard||1 tbsp|
(or Soy sauce + vinegar)
|Sour cream||2 tbsp|
|Pasta of your choice||300g|
- Get the pan hot, hot enough that when you add drop of water, it should dance. Try and use a non coated pot like a stainless steel.
- Dice the onions and mushrooms. Mince 1 clove of garlic, keep the other as as whole.
- Season the steak generously with salt and pepper and some oil. Add to the pan and don’t move it.
- Let it sizzle for 1 minute, then flip the steak. It should have formed a brown crust. Add butter and whole garlic to the pan.
- Baste the steak with the butter for about 1-2 minutes. Keep flipping the steak, this way it will cook evenly and not be grey in some spots and pink in the other.
- Test for doneness (to however you like it, preferable medium-rare/medium) with a meat thermometer or by poking. Put the steak in a plate, cover with foil and let it rest.
- Add some more butter to the same pan along with the onions and mushrooms. Add some salt and let them cook for about 5 mins.
- In the meantime, prepare the pasta water for boiling. Remember to salt the water!
- Once the onions and mushrooms are soft, add some stock and be sure to scrape any of the flavour stuck to the pan from that steak. Let it cook for a minute.
- Add the cream, and black pepper to your liking. Let it cook for 10 minutes until the sauce thickens.
- Boil the pasta according to the instructions on the packet and time it so its ready to add to sauce once done.
- Add the mustard and the Worcestershire sauce, along with any of the steak resting juices in the bowl. Cook for 5 mins
- Add the sour cream and mix, you should have a thick-ish consistency now in the sauce.
- Add the pasta to the sauce, add pasta water if the sauce is too thick.
- Slice the steak into thin strips, try and keep them as thin as possible. Add to the top of the pasta.
- Garnish with coriander or parsley and serve.