Sunday, 12 July 2015

Steak with Blue Cheese and Mushroom Pappardelle

Fancy something, quick and easy to make, delicious to taste and a crowd pleaser? I think I have the answer for you in form of this delicious steak with blue cheese and mushroom pasta. The title name includes pappardelle, which I unfortunately did not have, so I made it with it's cousin, tagliatelle. What I love about this dish is after a hard day at work, you can rustle up a gorgeous and simple dish which is rich, moreish and hearty. Although not the cheapest of meals to make, this is the perfect mid-week dinner (especially on a Wednesday) something to perk you up to face the rest of the week.
Here is my Steak with Blue Cheese and Mushroom Tagliatelle.
Steak with Blue Cheese and Mushroom Tagliatelle.
Recipe from my Good Housekeeping 30 Minute Cookbook.
Preparation Time: 15 minutes
Cooking Time: About 15 minutes
Serves 4
350g dried pappardelle pasta or use tagliatelle
1tbsp sunflower oil
2 x 200g rump steaks
250g chestnut mushrooms, sliced
200g half-fat creme fraiche
40g blue cheese, plus extra to garnish
100g baby leaf spinach
25g walnuts, chopped to garnish
salt and ground black pepper

Nutritional Information per serving
655 calories, 25g fat (of which 9g saturates), 69g carbohydrate, 0.5g salt.

1) Bring a large pan of salted water to the boil and cook the pasta according to the pack instructions. Heat half the oil in a large frying pan over a high heat. Pat the steaks dry the kitchen paper, season week and fry for 5-6 minutes on a medium heat, turning once (cook for shorter/longer if you prefer). Lift the steaks out of the pan to one side on a board.
2) Carefully wipe the empty pan clean with kitchen paper. Return to the heat and add the remaining oil. Fry the mushrooms for 5 minutes until softened. Stir in the creme fraiche and blue cheese and leave to melt. Meanwhile, slice the steaks.
3) Drain the cooked pasta, reserving a cupful of the cooking water. Return the pasta to the empty pan, then toss through the sauce, sliced steak and spinach. If needed, add some of the pasta cooking water to slacken the mixture. Check the seasoning, then divide among 4 plates and garnish with walnuts and a little extra crumbled blue cheese. Serve immediately.


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