Steak and Mushroom Pasta

Marsh FarmAugust 26, 2020

A refreshingly different way to enjoy our delicious butcher steaks.


2 tbsp olive oil
8 oz rump steak
2 slices of bacon, chopped
1 red onion, diced
250g rigatoni
1 tbsp butter
1/4 bottle white wine
1 beef stock cube
1/2 tbsp black pepper
2 crushed garlic cloves
3 large mushrooms, sliced
1 tsp mustard
150ml heavy cream
2 tbsp chopped parsley


  1. Add bacon, seasoned steak and 1tbsp oil to a skillet and sear for 2 mins on each side. Remove from the pan and set aside.
  2. Bring a large pan of water with a little salt to the boil, add pasta and cook al-dente.
  3. Fry onion with the remaining oil. Add butter and
  4. mushrooms to the onion pan. Cook until the mushrooms have turned golden.
  5. Add white wine and cook until reduced by half. Add beef broth, black pepper, garlic, mustard and heavy cream.
  6. Bring to a simmer then reduce heat.
  7. Reserve a cup of the pasta cooking water and drain the pasta.
  8. Add pasta to the sauce along with cooking water, place back on a medium heat and stir to combine.
  9. Thinly slice the steak across the grain and then add it to the skillet along with any meat juices.
  10. Stir well and serve immediately with a parsley garnish.

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