This Creamy Steak Mushroom Pasta Is The Best Pasta I've Ever Made

Von Sip and Feast · 45 Min.

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Zubereitung

1. Bring a large pot of salted water to a boil.
2. Pat the flank steak dry and season both sides with salt and pepper.
3. Heat the oil in a large pan over medium-high heat. When shimmering, sear the steak for 4 minutes on the first side and 3 minutes on the other. Move it to a board, tent with foil and rest for 10 minutes. Then thinly slice it against the grain into bite-sized pieces and keep it covered.
4. In the same pan, sear the mushrooms for 3 to 5 minutes until they release their water and brown. Season lightly with salt and pepper, then remove to a plate and cover with foil.
5. Lower the heat to medium-low. Add the butter, onion and a pinch of salt and cook for 5 to 7 minutes until translucent and soft. Add the tomato paste and cook for 3 minutes, stirring often.
6. Start boiling the pasta to 1 minute less than al dente.
7. Add the bourbon and beef stock, raise the heat to high and scrape up the browned bits with a wooden spoon. When the liquid has reduced by about half (2 to 3 minutes), lower the heat to medium and add 1 cup of pasta water.
8. Add the cream and simmer until the sauce thickens. Taste and season with salt and pepper.
9. Add the mushrooms, sliced steak and pasta to the sauce. Mix well and cook until the pasta is just al dente, then take the pan off the heat.
10. Stir in the Parmigiano Reggiano and parsley. If the sauce is too thick, add more reserved pasta water a little at a time until it is right.

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