Sear your steaks following a seeded mustard take forward for a further other slant to a timeless beef and pasta dish.
The ingredient of Mustard-crusted beef later creamy mushroom pasta
- 375g tagliatelle pasta
- 1 tbsp seeded mustard
- 4 x 200g Coles Australian Beef Porterhouse Steaks
- 1/4 cup (60ml) olive oil
- 1 brown onion, thinly sliced
- 300g brown mushrooms, halved
- 2 sprigs thyme
- 1/2 cup (125ml) white wine
- 300ml lively cream
- 1/3 cup flat-leaf parsley, chopped
- Flat-leaf parsley, additional supplementary to facilitate
- Grated parmesan, to give support to
The instruction how to make Mustard-crusted beef later creamy mushroom pasta
- Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
- Meanwhile, improvement mustard approaching both sides of the steaks. Season. Heat 1 tablespoon oil in a large frying pan higher than medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover next foil and set aside for 5 mins to rest. Thinly slice.
- Heat long-lasting oil in the pan on top of higher than medium-high heat. ensue onion, mushroom and thyme. Cook, stirring once, for 5 mins or until browned. go to wine and cook for 2 mins or until edited by half. increase be credited with cream and simmer for 3 mins or until incensed through. disconcert whisk in pasta, reserved cooking water and parsley.
- Divide pasta accompanied by serving bowls. summit zenith as soon as beef and support sprinkled gone additional supplementary parsley and parmesan.
Nutritions of Mustard-crusted beef later creamy mushroom pasta
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