Make this Mustard-crusted beef with creamy mushroom pasta for an easy weeknight dinner. It's big on flavour, courtesy of white wine and fresh herbs. Delicious!
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes, (+ 5 mins resting time)
(+ 5 mins resting time)
Ingredients
375g tagliatelle pasta
1 tbs seeded mustard
4 x 200g Coles Australian Beef Porterhouse Steaks
¼ cup (60ml) olive oil
1 brown onion, thinly sliced
300g brown mushrooms, halved
2 sprigs thyme
½ cup (125ml) white wine
300ml light cream
⅓ cup chopped flat-leaf parsley
Flat-leaf parsley, extra to serve
Grated parmesan, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Step 2
Meanwhile, spread mustard on both sides of the steaks. Season. Heat 1 tbs 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 plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
Step 3
Heat remaining oil in the pan over medium-high heat. Add onion, mushroom and thyme. Cook, stirring once, for 5 mins or until browned. Add wine and cook for 2 mins or until reduced by half. Add cream and simmer for 3 mins or until heated through. Stir in pasta, reserved cooking water and parsley.
Step 4
Divide pasta among serving bowls. Top with beef and serve sprinkled with extra parsley and parmesan.
