Description
A decadent and creamy steak pasta dish that combines perfectly cooked rump steaks with al dente pasta in a rich and flavorful sauce. This recipe is a luxurious treat for steak and pasta lovers alike.
Ingredients
Units
Scale
For the steak
- 1 tablespoon olive oil
- 2 rump steaks (about 1 lb / 450 g total)
- Salt and pepper
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 sprig rosemary
For the pasta
- 8 oz (250 g) pasta
- 2 tablespoons butter
- 2 garlic cloves, finely chopped
- 1 teaspoon Italian seasoning
- 1/2 cup (125 ml) low-sodium chicken stock
- 1 cup (250 ml) heavy cream
- 1/3 cup Parmesan, grated
- A handful of fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the steak: Season rump steaks with salt and pepper. Sear in a skillet with olive oil until browned. Add butter, garlic, and rosemary, basting the steaks until cooked to desired doneness. Let rest before slicing.
- Cook the pasta: Boil salted water and cook pasta. Reserve pasta water. Make the sauce by sautéing garlic in butter, adding Italian seasoning, chicken stock, and cream. Simmer until thickened.
- Combine and serve: Toss cooked pasta with sauce, sliced steak, Parmesan, and parsley. Adjust consistency with reserved pasta water. Season with salt and pepper. Serve hot with extra Parmesan.
Nutrition
- Serving Size: 1
- Calories: 565
- Sugar: 2g
- Sodium: 497mg
- Fat: 44g
- Saturated Fat: 25g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 141mg
