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Black pepper steaks with warm mushroom pasta salad

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Want to ramp up the flavour of your next family dinner? Make our black pepper steaks with warm mushroom pasta. Featuring colourful veggies and fresh parsley, it tastes as good as it looks! Even better, this meal is ready to eat in just 35 minutes!

  • Serves4
  • Cook time20 minutes
  • Prep time15 minutes

Ingredients

  • 375g fettuccine pasta
  • 1 tbsp dijon mustard
  • 4 Coles Australian Beef Porterhouse Steaks
  • 2 tsp cracked black pepper
  • ⅓ cup (80ml) olive oil
  • 300g mixed mushrooms, halved if large
  • 5 garlic cloves, sliced
  • 200g punnet Perino tomatoes, halved
  • ⅓ cup (80ml) white wine vinegar
  • ½ cup (125ml) chicken stock
  • 120g baby spinach leaves
  • ⅓ cup flat-leaf parsley leaves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a saucepan of boiling salted water until al dente. Drain.
  2. Step 2

    Meanwhile, spread mustard on both sides of the steaks. Sprinkle with the pepper. Season with salt. Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a heatproof plate. Cover with foil and set aside for 5 mins to rest. Slice thickly.
  3. Step 3

    While the meat is resting, add 2 tbsp of the remaining oil to the same pan. Add the mushrooms and cook, stirring once, for 5 mins or until browned. Add garlic and tomato and cook for 1 min or until starting to brown. Add vinegar, stock and remaining oil and bring to a simmer. Simmer, uncovered, for 5 mins or until mixture is slightly reduced. Stir in the pasta and spinach.
  4. Step 4

    Serve the pasta mixture with the steaks, sprinkled with parsley.