This quick and easy dish tastes superb and would make a delicious treat for a special occasion.
75 g (2 3/4 oz) 6 tbsp butter
450 g (1 lb) sirloin steak, trimmed and cut into thin strips
175 g (6 oz) button mushrooms, sliced
1 tsp mustard
pinch of freshly grated root ginger
2 tbsp dry sherry
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
4 slices hot toast, cut into triangles, to serve
450 g (1 lb) sirloin steak, trimmed and cut into thin strips
175 g (6 oz) button mushrooms, sliced
1 tsp mustard
pinch of freshly grated root ginger
2 tbsp dry sherry
150 ml (1/4 pint) 2/3 cup double (heavy) cream
salt and pepper
4 slices hot toast, cut into triangles, to serve
Pasta
450 g (1 lb) dried rigatoni
2 tbsp olive oil
2 fresh basil sprigs
115 g (4 oz) 8 tbsp butter
2 tbsp olive oil
2 fresh basil sprigs
115 g (4 oz) 8 tbsp butter
method
1. Melt the butter in a large frying pan (skillet) and gently fry the steak over a low heat, stirring frequently, for 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm.
2. Add the sliced mushrooms to the frying pan (skillet) and cook for 2 - 3 minutes in the juices remaining in the pan. Add the mustard, ginger, salt and pepper. Cook for 2 minutes, then add the sherry and cream. Cook for a further 3 minutes, then pour the cream sauce over the steak.
3. Bake the steak and cream mixture in a preheated oven, at 190°C/375°F/Gas Mark 5, for 10 minutes.
4. Meanwhile, cook the pasta. Bring a large saucepan of lightly salted water to the boil. Add the rigatoni, olive oil and 1 of the basil sprigs and boil rapidly for 10 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a warm serving plate. Toss the pasta with the butter and garnish with a sprig of basil.
5. Serve the creamed steak strips with the pasta and triangles of warm toast.
Dried pasta will keep for up to 6 months. Keep it in the packet and reseal it once you have opened it, or transfer the pasta to an airtight jar.
2. Add the sliced mushrooms to the frying pan (skillet) and cook for 2 - 3 minutes in the juices remaining in the pan. Add the mustard, ginger, salt and pepper. Cook for 2 minutes, then add the sherry and cream. Cook for a further 3 minutes, then pour the cream sauce over the steak.
3. Bake the steak and cream mixture in a preheated oven, at 190°C/375°F/Gas Mark 5, for 10 minutes.
4. Meanwhile, cook the pasta. Bring a large saucepan of lightly salted water to the boil. Add the rigatoni, olive oil and 1 of the basil sprigs and boil rapidly for 10 minutes, until tender but still firm to the bite. Drain the pasta and transfer to a warm serving plate. Toss the pasta with the butter and garnish with a sprig of basil.
5. Serve the creamed steak strips with the pasta and triangles of warm toast.
Dried pasta will keep for up to 6 months. Keep it in the packet and reseal it once you have opened it, or transfer the pasta to an airtight jar.
serving amount
serves 4
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