Black pepper steaks with warm mushroom pasta salad

Black pepper steaks with warm mushroom pasta salad

By

Change up your week with these delicious black pepper steaks served with a warm mushroom pasta salad.

The ingredient of Black pepper steaks with warm mushroom pasta salad

  1. 375g fettuccine pasta
  2. 1 tablespoon dijon mustard
  3. 4 Coles Australian Beef Porterhouse Steaks
  4. 2 teaspoon black pepper, cracked
  5. 1/3 cup (80ml) olive oil
  6. 300g blended mushrooms, halved if huge
  7. five garlic cloves, sliced
  8. 200g punnet Perino tomatoes, halved
  9. 1/3 cup (80ml) white wine vinegar
  10. half of cup (125ml) chook inventory
  11. 120g toddler spinach leaves
  12. 1/3 cup flat-leaf parsley leaves

The instruction how to make Black pepper steaks with warm mushroom pasta salad

  1. Cook the pasta in a saucepan of boiling salted water till al dente. Drain.
  2. Meanwhile, unfold mustard on each facets of the steaks. Sprinkle with the pepper. Season with salt. Heat 1 tablespoon oil in a big frying pan over medium-high warmness. Cook steaks for 3 minutes each facet or until cooked for your liking. Transfer to a heatproof plate. Cover with foil and set aside for 5 mins to relaxation. Thickly slice.
  3. While the beef is resting, upload 2 tablespoons of the ultimate oil to the identical pan. Add the mushrooms and cook dinner, stirring once, for 5 mins or until browned. Add garlic and tomato and prepare dinner for 1 min or until beginning to brown. Add vinegar, stock and ultimate oil and bring to a simmer. Simmer, uncovered, for five minutes or till combination is barely decreased. Stir within the pasta and spinach.
  4. Serve the pasta combination with the steaks, sprinkled with parsley.

Nutritions of Black pepper steaks with warm mushroom pasta salad

calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories:
calories: https://schema.org
calories: NutritionInformation

You may also like