Peppered steak & mushroom tagliatelle

Name: Peppered steak & mushroom tagliatelle
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Ingredients: 1 pack fresh tagliatelle; 1 pack No.1 Woodland Mushrooms; 1 pack British Beef Thin Cut Sirloin Steak; 1 sachet peppercorn sauce

4 ingredients for a delicious and quick, midweek meal for two in just 15 minutes.

2.5 out of 5 stars(5) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook5 mins
Total time15 mins

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Ingredients

1 pack fresh tagliatelle
1 pack No.1 Woodland Mushrooms
1 pack British Beef Thin Cut Sirloin Steak
1 sachet peppercorn sauce

Method

Boil 250g pasta (the rest freezes well), according to pack instructions. Drain, reserving a cup of the pasta water.
Tear the mushrooms into even-sized pieces. Sear in a little oil in a large frying pan for 5 minutes, keeping the heat high, until golden. Season, then move to a plate.
Rub the steak with oil, season and sear for 1 minute on each side, until browned all over but still pink inside. Set aside to rest with the mushrooms. Heat the peppercorn sauce in the pan, then add the pasta, a splash of pasta water and the mushrooms until well-coated. Slice the steak across the grain, saving any juices to the pasta pan. Serve the pasta topped with the steak and juices. Good with parsley or tarragon, if you have some.

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