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) dried rigatoni
2 tbsp olive oil
2 fresh basil sprigs
115 g (4 oz) 8 tbsp butter
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.
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