Creamy Striploin Steak and Fungi Pasta

Steakhouse Special

Quick

with Parmesan and Chives

Difficulty: 2/3

Canadian

This rich mushroom cream sauce topped with juicy tender slices of striploin steak is everything good comfort food should be: it’s super flavourful, deeply satisfying, and – this might be the best part – it comes together quickly, too. Ingredients: Striploin steak • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Linguine (durum wheat semolina, water, liquid egg yolk, liquid whole eggs) (egg, wheat) • Mushrooms • Yellow onion • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Beef broth concentrate (beef stock, sugars (maltodextrin, sugar), beef flavor (flavoring, water, salt, dried beef stock, beef stock, yeast extract, xanthan gum, glutamic acid, tricalcium phosphate), beef fat, salt, yeast extract, xanthan gum) • Chives • Garlic.

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Colander

Tags

Quick

Ingredients

Striploin Steak

370 g

Fresh Linguine

227 g

Cream

237 mL

Parmesan Cheese, shredded

0.25 cup

Garlic, cloves

1 unit(s)

Onion, chopped

56 g

Beef Broth Concentrate

1 unit(s)

Chives

7 g

Mushrooms

113 g

Cream Sauce Spice Blend

20 g

Unsalted Butter

4 tbsp

Oil

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat the broiler to high.
Bring a large pot of salted water to a boil (use same for 4 servings).
Wash and dry all produce.
Quarter mushrooms.
Thinly slice chives.
Peel, then mince or grate the garlic.
Pat steaks dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then steaks. Pan-fry for 2-3 min per side.
Transfer steaks to an unlined baking sheet. Roast in the middle of the oven for 5-8 min, until cooked to desired doneness.**

Meanwhile, to the boiling water, add linguine. Cook for 2-3 min, until tender but still firm to the bite.
Reserve 1/2 cup (1 cup) pasta water. Strain linguine, then return to the pot, off heat.
Add 2 tbsp (4 tbsp) butter and half the chives. Toss to coat.

Reheat the same pan over medium heat.
When hot, add 2 tbsp (4 tbsp) butter, then mushrooms and onions. Cook for 5-6 min, stirring occasionally, until softened.
Sprinkle Cream Sauce Spice Blend and garlic over top veggies. Cook for 1 min, stirring often until coated.
Add broth concentrate, cream, 1/4 tsp (1/2 tsp) salt and 1/4 tsp (1/2 tsp) pepper. Cook for 1-2 min, stirring often until sauce thickens slightly.

Thinly slice steaks.
To the large pot with noodles, add mushroom cream sauce. Toss to coat. (NOTE: If the pasta is dry, slowly add reserved pasta water until desired consistency is reached.)
Divide pasta between bowls, then top with the steak.
Sprinkle Parmesan and remaining chives over top.