Recipes

Creamy Garlic Steak Tagliatelle with Baby Spinach & Mushrooms

Turn your premium British sirloin steak into the star of a rich and comforting pasta dinner. Known for its deep flavour and tenderness, sirloin steak pairs beautifully with creamy garlic mushroom sauce in this tagliatelle dish. Wilted baby spinach adds freshness, while parmesan and herbs make it irresistibly satisfying. Perfect for family dinners when you want to impress without spending hours in the kitchen.

Ingredients:

For the Steak:

• 2 British sirloin steaks (200–250g each)

• 1 tbsp olive oil

• Salt and pepper to taste

• 1 tbsp butter

• 1 garlic clove, smashed

• 1 sprig rosemary or thyme (optional)

For the Pasta & Sauce:

• 300g fresh tagliatelle (or 250g dried)

• 1 tbsp olive oil

• 1 tbsp butter

• 2 garlic cloves, minced

• 200g mushrooms, sliced (button or chestnut)

• 150ml double cream (heavy cream)

• 50ml beef or vegetable stock (optional, for depth)

• 50g grated parmesan cheese

• 2 large handfuls of baby spinach

• Salt & pepper to taste

• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Pasta

   • Boil tagliatelle in salted water until al dente (about 7–9 mins for dried, 3–4 mins for fresh).

   • Reserve ½ cup pasta water, then drain.

2. Cook the Steak

   • Pat steaks dry and season with salt and pepper.

   • Heat olive oil in a pan over high heat. Sear steaks for 2–3 minutes per side for medium-rare.

   • In the last minute, add butter, garlic clove, and rosemary. Spoon melted butter over steaks.

   • Rest for 5 mins, then slice thinly against the grain.

3. Make the Sauce

   • In a clean pan, heat olive oil and butter. Sauté garlic for 30 seconds, then add mushrooms.

   • Cook until browned (5–7 mins). Add cream and optional stock, then simmer for 2–3 minutes until slightly thickened.

   • Stir in parmesan until melted. Season with salt and pepper.

4. Combine & Serve

   • Add cooked pasta and baby spinach to the sauce. Toss until spinach wilts and everything is coated (add reserved pasta water a bit at a time if too thick).

   • Top with sliced steak, sprinkle parsley, and extra parmesan.

Seasoning & Serving Method:

• Seasoning Tip: Let the steak shine with a simple salt and pepper crust. The sauce brings in rich umami from the mushrooms and cheese, so be light with salt.

• Serving Suggestion: Serve in shallow pasta bowls with crusty bread on the side for mopping up sauce. Great with a lemon-dressed salad for balance.

Link to source!

https://www.chefnotrequired.com/steak-alfredo/