Red Wine Mushroom Steak Pasta

Name: Red Wine Mushroom Steak Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz tagliatelle or fettuccine; 10 oz sirloin or New York strip steak; 3/4 tsp kosher salt, divided; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 6 oz cremini mushrooms, sliced; 1 small shallot, finely chopped; 2 cloves garlic cloves, minced; 1/2 cup dry red wine; 1/2 cup low-sodium beef broth; 1 tsp Worcestershire sauce; 1 tsp fresh thyme leaves; 2 tbsp cold unsalted butter; 1/4 cup finely grated Parmesan; 1 tbsp chopped parsley

Tender slices of steak and browned mushrooms tossed with tagliatelle in a glossy red wine, shallot and herb pan sauce.

Total

40 min

Servings

Level

Medium

Ingredients

6 oz tagliatelle or fettuccine
10 oz sirloin or New York strip steak
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper
1 tbsp olive oil
6 oz cremini mushrooms, sliced
1 small shallot, finely chopped
2 cloves garlic cloves, minced
1/2 cup dry red wine
1/2 cup low-sodium beef broth
1 tsp Worcestershire sauce
1 tsp fresh thyme leaves
2 tbsp cold unsalted butter
1/4 cup finely grated Parmesan
1 tbsp chopped parsley

Instructions

Bring a pot of generously salted water to a boil.

Cook pasta until al dente.

Reserve approximately 1/2 cup pasta water and drain.

Pat steak dry and season with approximately 1/2 teaspoon salt and black pepper.

Heat olive oil in a heavy skillet over medium-high heat.

Sear steak to desired doneness, approximately 3-4 minutes per side for a steak around 1 inch thick, adjusting for thickness.

3 min

Transfer steak to a cutting board and rest.

Add mushrooms to the same skillet.

Cook without excessive stirring until well browned, approximately 4-5 minutes.

4 min

Add shallot and cook 1-2 minutes.

Add garlic and cook approximately 20 seconds.

Carefully pour in red wine.

Scrape the browned fond from the skillet.

Simmer until wine reduces by approximately half.

2 min

Add beef broth, Worcestershire and thyme.

Simmer another 3-5 minutes until slightly reduced.

4 min

Reduce heat to low and whisk in cold butter.

Add cooked pasta and Parmesan.

Toss thoroughly, adding a small amount of pasta water if needed to create a glossy sauce.

Slice rested steak thinly against the grain.

Fold most of the steak into the pasta or arrange it over the top.

Finish with parsley and serve immediately.

Nutrition per serving

720

Calories

42g

Protein

58g

Carbs

34g

Fat

Chef's Notes & Storage

A dry red wine you would actually drink works best. Cabernet Sauvignon, Merlot or a dry red blend all work well. Do not boil the sauce aggressively after incorporating the butter.

Part of:Date Night Delights