Steak fettuccine

Steak fettuccine

35 min
Gather the family around the dinner table and enjoy a plate of creamy steak fettuccine. It is made with tender steak, earthy mushrooms, and al dente fettuccine, enveloped in a rich cream sauce. So, if you want to impress your guests with an easy meal or just want to treat yourself to something scrumptious, you should give this recipe a try.
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Instructions

  • Heat a pan until smoking hot, add oil, and place the steak in the pan. Turn the heat down slightly and cook the steak for approximately 7–8 minutes, turning it occasionally to ensure it is cooked on both sides. Season with salt and pepper. Let the steak rest for 5 minutes before slicing.
  • Meanwhile, cook pasta in lightly salted water per the package instructions.
  • Slice the mushrooms.
  • Finely chop the garlic and thyme.
  • Heat a pan, add butter and let it foam. Add the mushrooms and sauté for 2–3 minutes over medium heat, stirring occasionally.
  • Add cooking cream and lemon juice. Let it simmer for 5 minutes over low heat while stirring occasionally.
  • Add the cooked pasta to the pan, toss everything together, and season with salt and freshly ground pepper.
  • Serve with slices of steak and freshly chopped broadleaved parsley.
Enjoy!

FAQ: Questions about steak fettuccine

We have gathered answers to the most frequently asked questions to help you prepare this delicious meal.

Why should I let the steak rest after cooking?
It is crucial to let your steak rest after cooking to allow the juices to spread throughout the meat, making each slice juicy and full of flavour. If you slice the steak right away, these juices escape, leaving the meat dry and less tasty. A short rest also cools the steak slightly, stopping too much juice from leaking when you cut it. When slicing, cut across the grain to make the steak more tender and enjoyable to eat.
How long can I store steak fettuccine?
You can store creamy steak fettuccine in the fridge for up to 3 days. To reheat, gently warm the pasta and sauce on the stovetop or microwave, adding a bit of water, milk, or cream to maintain the creamy consistency.

Ingredients

Steaks, for instance, entrecôte fillet
600 g
Unflavoured oil
20 ml
Salt and freshly ground pepper to taste
Fettuccine
500 g
Salt
1 tbsp
Brown mushrooms
150 g
Garlic clove
1
Thyme
2 sprigs
Arla® LactoFREE Slightly Salted Spreadable
25 g
Cooking cream
250 ml
Lemon
½
To serve
Broadleaved fresh parsley
Other recipes
See more

Tips: Making steak fettuccine

With our helpful tips, you can learn how to prepare steak fettuccine in advance and prevent the pasta from sticking together. Keep on reading to learn more!

Prepare the dish in advance

You can prepare creamy steak fettuccine ahead of time by simply cooking the steak as you like, letting it rest, and then slicing and refrigerating it. Make the sauce early, too, and keep it chilled. When ready to serve, warm both the steak and sauce gently to avoid overcooking. Cook the pasta until it is al dente, then mix with the warm sauce and top with the steak slices. To get the best results, do not mix the sauce and pasta until you are about to eat. This prevents the pasta from soaking up too much sauce and going soft. Should the sauce thicken while reheating, add a splash of milk or some pasta water to get the proper creamy texture.

Prevent pasta from sticking

To prevent your pasta from sticking, boil a large pot of salted water, giving the pasta space to move. Avoid adding oil, as it prevents the sauce from sticking to the pasta. Stir occasionally to separate the strands. Save around half a cup (125 ml) of the pasta water before draining; you can mix this into your sauce to improve its consistency and help it stick to the pasta.

Cook a creamy steak fettuccine

This creamy steak fettuccine recipe combines succulent slices of steak and butter-sautéed mushrooms with silky, flat strands of pasta, all enveloped in a rich, creamy sauce. Ready in just thirty-five minutes, it is a perfect choice for an opulent yet quick meal, ideal for busy weeknights or a special indulgent treat.

Rich and savoury flavours from meat and mushrooms

In this recipe, we sear the steak, as it caramelises the crust and locks in the flavours, ensuring each slice is juicy and flavourful. Complementing the steak, brown mushrooms are sautéed until they develop a deep, umami flavour. Together, the steak and mushrooms form the cornerstone of this delightful dish.

Creamy sauce with citrus notes

The sauce ties this pasta dish together and provides a smooth and indulgent texture that coats every ribbon of fettuccine. Made with cooking cream, the sauce is allowed to simmer and thicken. Its silky-smooth consistency complements the chewy steak, soft mushrooms, and tender fettuccine. A big squeeze of lemon juice adds a burst of acidity that helps balance the rich flavours of the sauce.

If you are looking for more pasta recipes, try our buffalo chicken mac and cheese, creamy Cajun chicken Alfredo, or creamy mushroom tagliatelle.

Tailor the dish to your taste

Choose an entrecôte fillet for creamy steak fettuccine to enjoy its tender and rich flavour. You can also try sirloin or rib-eye. They make great substitutes because of their marbling, which ensures a tender, flavourful steak when cut thinly. Flank steaks are known for their intense beefy flavour and slightly chewy texture. They work well if you prefer a steak with more bite and a more pronounced taste.

Try using different mushrooms like cremini for a rich, nutty taste. Oyster or portobello mushrooms also make great alternatives and blend well with the cream sauce. For a subtler flavour, white button mushrooms are a good choice, still bringing a hint of forest freshness to this dish.

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