Creamy Wild Mushroom and Sherry Steak Pasta

Creamy Wild Mushroom and Sherry Steak Pasta

Serves: 2

Ingredients

• 2 sirloin steaks, seasoned

• 75g pasta

• 1 tbsp oil

• 75g chanterelles, roughly chopped

• 25g button mushrooms, sliced

• 1 small red onion or 2 shallots, finely sliced

• 2 cloves garlic, minced

• 4 sprigs thyme, leaves removed plus extra to serve

• 100ml sherry

• 2 tsp high-quality balsamic vinegar

• 1 tsp sugar

• 75ml beef stock

• 50g creme frâiche/ cream/cream cheese

• 2 tsp wholegrain mustard

• black pepper, to taste

Method

- Take the steaks out of the oven and let them sit at room temperature.

- Get a large, deep frying pan out and heat some olive oil over medium-high heat.

- Once hot, add in the onions and mushrooms. Stir to coat them in oil then cover. Let it sit and cook for a while longer before removing the lid and stirring again.

- Once the onions have softened, stir in the minced garlic and thyme leaves. Stir and fry for 30 seconds before adding in the sherry, stock, mustard, balsamic and sugar.

Season generously with black pepper.

- Reduce the heat to a medium-low, cover it with a lid and let it simmer while you cook the pasta.

- Once the pasta has cooked, drain it and stir it into the sauce. Add the creme frâiche and stir everything so the sauce coats the pasta evenly.

- Heat some oil in a griddle pan. Once hot, fry the steaks to your desired rarity and then chop the steak into the pasta. Stir everything well together and divide the pasta between two plates.

- I garnished it with thyme sprigs and didn't stir in the steak, but that was just for the aesthetic so don't worry about that.