Garlic and Parmesan Steak Pasta
Creamy pasta with tender pan seared beef sirloin. This is a luxurious pasta dish for when you're really feeling like pulling out all of the stops.
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Servings: 2
Ingredients
- 180 g rigatoni
- 2 sirloin steaks about 200–250g each
- 20 g butter
- 1 onion diced
- 5 cloves garlic finely chopped
- 250 ml chicken stock
- 150 ml double cream
- 80 g parmesan finely grated (plus extra for serving)
- 10 g parsley chopped
Instructions
- Bring a large pan of salted water to the boil and cook the rigatoni until al dente.
- Season the steaks generously with salt and pepper.
- Get a frying pan hot, add a little oil and sear the steaks for 2–3 minutes each side for medium rare. Rest for at least 5 minutes, then slice.
- In the same pan, reduce the heat slightly, add the butter and diced onion. Cook until softened.
- Add the garlic and cook for 30–60 seconds.
- Pour in the chicken stock, let it reduce slightly, then add the cream.
- Stir in the parmesan and let it gently bubble until thickened.
- Add the drained rigatoni with a splash of pasta water, toss until glossy and coated.
- Stir through the parsley and season to taste.
- Plate up and lay the sliced sirloin over the top. Finish with extra parmesan.