Seared Grass-Fed Striploin Steak
with Fresh Tagliatelle ai Funghi & Shaved Parmesan
Cooking time
30 minutes
Servings
2/4
Calories
1040 /serving
Looking for deep savoury satisfaction? This Italian-themed steak night puts it on the table in style, from the dried porcini in the creamy mushroom ragu to the shavings of Parmesan and fresh parsley that garnish each sophisticated plate.
We will send you:
- 354g Grass-fed AAA striploin steak (Canadian-raised)
- 2 Garlic cloves
- 225g Mushrooms
- 14g Dried mushrooms (porcini or shiitake)
- 4g Thyme
- 14g Parsley
- 12g Beef demi-glace
- 225g Fresh tagliatelle
- 30ml Tomato paste
- 30ml Sherry vinegar
- 50g Shaved Parmesan (contains rennet)
- 60ml Heavy cream
Contains: Eggs • Milk • Sulphites • Wheat
You will need:
Large high-sided pan
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
2 or 4 tbsp Butter
Total Fat
54 g
Saturated Fat
26 g
Sodium
1260 mg
Total Carb
77 g
Sugars
5 g
Protein
63 g
Fibre
6 g
Preparation
Mise en place
- Bring a medium pot of salted water to a boil.
- In a small bowl, combine the dried mushrooms and 1 cup of the boiling water. Set aside for 5 to 10 min. to rehydrate.
- Thinly slice the fresh mushrooms.
- Pick the thyme leaves off the stems; roughly chop the leaves.
- Mince the garlic.
Boil the pasta
- Add the pasta to the pot of remaining boiling water; stir gently to separate.
- Boil, 1 to 3 min., until al dente.
- Drain and toss with a drizzle of oil to prevent sticking.
Start the sauce
- Reserving the liquid, drain the rehydrated mushrooms and roughly chop.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add both types of mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
- Add the tomato paste, thyme and garlic. Sauté, 1 min., until dark red.
- Add the vinegar and sauté, 30 sec. to 1 min., until almost evaporated.
- Add the demi-glace and ¾ of the reserved mushroom liquid; bring to a boil.
- Reduce to a simmer and cook, 3 to 4 min., until slightly reduced.
Cook the steak
- Meanwhile, pat the steak dry; season with S&P.
- In a large pan, heat a drizzle of oil on medium-high.
- Add the steak* and cook, 3 to 5 min. per side, until cooked as desired.
- Transfer to a cutting board and let rest before slicing.
Finish the sauce & combine the pasta
- To the pan of mushrooms, add the cream and 2 tbsp butter (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until beginning to thicken.
- Add the pasta and ½ the cheese. Cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining mushroom liquid until you achieve your desired consistency.
Finish & serve
- Roughly chop the parsley leaves and stems.
- Divide the pasta between your plates.
- Top with the steak.
- Garnish with the parsley and remaining cheese. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
