Super weekday suppers: Steak with creamy mushroom linguine
You can make the creamy mushroom sauce ahead or swap the rosemary for tarragon.
2 sirloin steaks, 300g each
1 tbsp olive oil
FOR THE CREAMY MUSHROOM SAUCE
1 tbsp olive oil
1 onion, diced
2 garlic cloves, crushed
200g chestnut mushrooms, sliced
1 tbsp freshly chopped rosemary, plus extra to garnish
juice of ½ lemon
200ml double cream
sea salt and freshly ground black pepper
- Remove the steaks from the fridge 30 minutes before cooking.
- To make the sauce, place a frying pan over a medium heat and add the oil. Stir in the onion and garlic and cook for 2 minutes.
- Add the mushrooms, season with salt and pepper and continue to cook for 10 minutes, tossing every minute or so. Add the fresh rosemary and lemon juice and cook for a further minute. Pour in the cream, stir, reduce the heat to low and cook for 5 minutes. Keep warm over a low heat.
- Meanwhile, put a large saucepan of salted boiling water over a high heat, stir in the pasta and cook for 10 minutes or until al dente. Drain, reserving 2 tablespoons of the water.
- To cook the steaks, heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with the olive oil and season. Place the prepared steaks in the hot pan and cook to the following times: Blue: 1 min each side; Rare: 1½ min each side; Medium rare: 2 min each side; Medium: 2¼ min each side; Medium-well done: 2½-3 min each side. Rest for about 2 minutes before serving.
- Return the cooked pasta back to the large saucepan over a low heat with the reserved water and the mushroom sauce. Toss together and serve in warmed dishes. Thinly slice the steaks and serve on top of the creamy mushroom linguine, scattered with some chopped rosemary and a twist of black pepper.