Creamy Steak Fettuccine
What you need
- 2 large steaks
- Salt & Pepper
- 2 tbsp vegetable oil
- 3 sticks rosemary
- 2 tbsp butter
- 3 cloves garlic, crushed
- 150g halved cherry tomatoes
- 600ml double cream
- 50g parmesan, grated
- 1 tsp salt
- 1 tsp pepper
- 3 big handfuls spinach
- 250g fettuccine, cooked al dente
There is without a doubt nothing finer than a perfectly cooked steak. Slicing it into perfect slithers it's almost impossible not to sneak the odd chunk away for "testing". Naughty! The silky, creamy pasta with the perfect tang of tomatoes and aroma of garlic makes this into the most luxurious mid week dinner you'll ever eat.
- Allow the steaks to sit out of fridge until they come up to room temperature. Liberally season the steaks on both sides, patting the salt and pepper into the meat.
- Heat the oil in a heavy bottomed frying pan with deep sides. You need it to be super hot to get a good sizzle on the steaks.
- Cook them for around a minute on each side, pressing them to the pan to encourage them to brown. If you have one, check the internal temperature using a thermometer - for medium rare steaks, stop cooking when they reach 51°C.
- Remove the rosemary and excess oil from the pan and turn down the temperature. Add the butter and cook the garlic until fragrant and light gold, then add the tomatoes to stop from burning. Cook until just softening and letting out their juices.
- Pour in the cream and simmer gently to thicken the sauce. Stir in parmesan and season.
- Add the spinach and wilt in the sauce, then stir through the cooked pasta and steak.
- Serve with a little more parmesan if you fancy.