Creamy Steak, Mushroom and Sundried Tomato Pasta

Creamy beef and mushroom pasta


If I say the words “left over steak” in my home, my husband and son both shout with excitement “STEAK SANDWICHES!!”.  *sigh*… So I decided to switch it up a bit over the weekend with some left over steak that I had. It worked brilliantly and I think I may have opened their minds to being able to do more with leftover steak! You can OBVIOUSLY make the steak fresh if you are making this meal. (I would recommend it) but this also worked perfectly well with leftovers and it was done in 20 minutes!


400g Steak

1 punnet brown mushrooms, sliced

1 Tub Creme fraiche

1 tsp dijon mustard

5 or 6 sundried tomatoes in oil (drained and chopped up into small bits)

1 tbsp butter

1 garlic clove, crushed

half tsp (2.5ml) paprika

Freshly ground salt and pepper

Fresh parmesan for sprinkling

2 sprigs thyme, leaves striped

500g pasta – cooked according to package instructions (Penne works well, or shells, or farfalle)


– Bring a pot of water to the boil with 1 tsp salt and add your pasta

– If using fresh steak, cook your steak to your liking with some salt and pepper. Remove from pan and set aside

– Add the butter to the pan with the garlic and paprika, thyme leaves and mushroom slices and cook until almost soft.

– Add the sundried tomatoes and stir.

– Add the Creme fraiche and the mustard  and stir to combine.

– Slice the steak up and add to the pan. Stir and season to taste.

– Drain the pasta, keep a little bit of the pasta water and put the drained pasta back in the pot you cooked it in. Pour about 2 Tbsp of the pasta water into your cream mixture and then add all of that mixture into the pasta and stir until its all combined well.

– Divide into serving bowls and sprinkle with some freshly ground pepper and freshly grated parmesan.

Serves 4



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