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  1. Ingredients:
    1 lb fusili pasta
    2 New York strip steaks
    6 garlic cloves, chopped
    1 shallot, sliced
    1/2 stick butter + 1 tbsp butter, divided
    2 tbsp olive oil
    1 & 1/2 cups heavy cream
    1/2 cup chicken stock
    6 oz sliced white mushrooms
    2 handfuls of baby spinach
    1/4 cup chopped fresh parsley
    1 cup pasta water
    1/2 cup grated pecorino romano
    1 tbsp tomato paste
    1 tbsp flour
    2 tsp Montreal seasoning & 1 tsp Italian herb seasoning
    1 tsp garlic powder, onion powder, & paprika
    Directions:
    Season you're steaks on both sides with Italian herb and Montreal seasoning.
    In a pan sear both the steaks on the fat cap side first, then sear on each side for 5 minutes. while steak is searing add in 1/2 a stick of butter and baste the steak with the butter while its cooking.
    Bring a pot of water to bowl, salt your water, add in the pasta, and cook until al dente.
    Once steak is seared on both sides, add in shallots, garlic, mushrooms, olive oil, and sauté until mushrooms are golden brown. Then add in tomato paste and brown it for about 3 minutes.
    Deglaze pan with chicken stock. Add spinach, garlic powder, onion powder, paprika, and saute together for a few minutes. Then add in the heavy cream and pasta water.
    To make the flour paste to thicken the sauce, add equal parts flour and butter (1 tbsp of each) to a bowl and mash it together, once it becomes a paste add it to your sauce and whisk it continuously for 2-3 minutes. Then add in grated Pecorino Romano, lower the heat, and whisk it together.
    Stir the cooked pasta into the sauce and top with fresh parsley. Pour the steak juices into the pasta. Slice the steak and place it on top of the pasta. Enjoy!!!!

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