Description
Creamy Fettuccine with Seared Steak and Mustard Sauce
Ingredients:
8 oz fettuccine pasta
1 lb ribeye steak, sliced into thin strips
3 tbsp unsalted butter
2 cloves garlic, minced
1/4 cup Dijon mustard
1 cup heavy cream
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Start by cooking the fettuccine according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, season the ribeye steak slices with salt and pepper. In a large skillet over high heat, sear the steak slices for about 2-3 minutes per side until they are browned and cooked through. Remove from the skillet and set aside.
In the same skillet, melt the butter over low heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the Dijon mustard and pour in the heavy cream. Bring it to a simmer and let it thicken slightly, stirring occasionally. Season with salt and pepper to taste.
Add the cooked fettuccine to the creamy mustard sauce and toss until well coated. Arrange the seared steak slices on top of the pasta. Spoon any remaining sauce over the steak and pasta. Garnish with chopped fresh parsley for added color and flavor.
Serve the Creamy Fettuccine with Seared Steak and Mustard Sauce hot. This dish is perfect for a satisfying meal that combines the rich, creamy flavors of the mustard sauce with the savory, smoky flavors of seared steak. Enjoy your delicious Creamy Fettuccine with Seared Steak and Mustard Sauce!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, gather all ingredients and equipment: a large pot, a large skillet, tongs, and a whisk. Begin by bringing a large pot of heavily salted water to a rolling boil for the pasta. As it heats, pat your ribeye strips completely dry with paper towels; this is crucial for a good sear. Season the steak generously. Once the water boils, add the fettuccine and set a timer for 1 minute less than the package’s al dente suggestion. While it cooks, preheat your skillet over high heat until very hot. Add the steak in a single layer, working in batches if necessary to avoid overcrowding. Sear without moving for 2 minutes to develop a crust, then flip. Remove steak and reduce heat to medium-low for the sauce.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides to balance the meal. Consider serving it with a simple arugula salad dressed with lemon vinaigrette, or roasted asparagus or green beans. For a wine pairing, choose a medium-bodied red like a Merlot or a Chianti that can stand up to the steak and cut through the cream. A crusty baguette is perfect for soaking up any extra sauce left on the plate.
How-to Summary
In summary: Cook pasta al dente. Sear seasoned, dry steak strips in a hot skillet and set aside. In the same pan, make a sauce by sautéing garlic in butter, then whisking in Dijon mustard and heavy cream. Simmer to thicken. Toss drained pasta in the sauce, top with seared steak, garnish with parsley, and serve immediately.
Frequently Asked Questions
Can I use a different cut of steak?
Yes, sirloin or flank steak are excellent, more affordable alternatives. Just be sure to slice thinly against the grain for tenderness.
How can I make the sauce less thick?
If the sauce becomes too thick, simply thin it with a small splash of the pasta cooking water, which also helps it cling to the noodles.
Is there a substitute for heavy cream?
For a slightly lighter version, half-and-half can work, but the sauce will be less rich and may not thicken as much. Do not use milk, as it can curdle.
Can I prepare any components ahead of time?
You can slice the steak and refrigerate it, and measure out all other ingredients. However, for best results, cook and assemble just before serving.
What if I don’t have Dijon mustard?
Whole-grain mustard adds great texture, or a good-quality yellow mustard can be used in a pinch, though the flavor profile will be different.
Common Mistakes to Avoid
- Overcooking the pasta: Cook only to al dente, as it will continue to absorb sauce in the skillet.
- Not drying the steak: Moisture on the steak prevents proper browning; always pat it dry.
- Crowding the skillet when searing: This steams the meat instead of creating a flavorful crust. Cook in batches.
- Adding mustard to high heat: After sautéing garlic, ensure the heat is low before adding mustard to prevent a bitter flavor.
- Skipping the garnish: The fresh parsley adds a necessary pop of color and a fresh flavor contrast to the rich dish.
Conclusion
This Creamy Fettuccine with Seared Steak and Mustard Sauce is a restaurant-quality dish that is deceptively simple to master at home. By following the step-by-step guide and avoiding common pitfalls, you can create a spectacular meal that impresses with its luxurious texture and deep, savory flavors. It’s the perfect centerpiece for a special dinner, proving that incredible flavor can be achieved with straightforward techniques and quality ingredients. Enjoy the process and the delicious results.