Tender beef strips on pasta with creamy mushroom sauce

Ingredients (for 2 servings)

• 200 g fusilli (or any pasta of your choice)

• 250 g beef steak (e.g., rump steak or ribeye)

• 200 g mushrooms

• 1 small zucchini

• 1 small onion

• 1 garlic clove

• 200 ml cream

• 100 ml vegetable broth

• 1 tbsp butter or olive oil

• Salt and pepper

• Fresh parsley for garnish

Preparation

Step 1 – Cook the pasta

Cook the fusilli according to package instructions in plenty of salted water until al dente. Drain and set aside, keeping a little cooking water for later.

Step 2 – Sear the steak

Pat the steak dry and season generously with salt and pepper. Sear in a hot pan with a little oil on both sides.

• Rare: about 1–2 minutes per side

• Medium: about 3 minutes per side

• Well done: about 5 minutes per side

👉Tip: Use the finger test – the firmer the meat feels, the more well done it is.

Wrap the steak in foil and let it rest for about 5 minutes so the juices can redistribute.

Step 3 – Sauté the vegetables

Slice mushrooms, zucchini, and onion. In a pan, sauté them in butter or olive oil. Add minced garlic and roast briefly.

Step 4 – Prepare the sauce

Add cream and vegetable broth, then let it simmer gently until a creamy sauce forms. Season with salt and pepper. If it becomes too thick, add a splash of pasta water.

Step 5 – Serve

Toss the pasta in the sauce and divide between plates. Slice the steak thinly, place it on top, and garnish with fresh parsley.

Tips for beginners

• Make sure the pan is very hot before searing the steak to get a nice crust.

• Always let the steak rest after cooking to keep it juicy.

• Tagliatelle or fettuccine also go wonderfully with this recipe.