Cowboy Butter Steak Pasta

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 25 minutes

Ingrediënten

2 ribeye steaks

1 tbsp olive oil

1 tsp paprika

Salt and pepper

1 tbsp butter

300 g rigatoni

85 g butter

1 shallot

2 tsp paprika

1 tsp Dijon mustard

1 tsp chilli flakes

1 tsp dried thyme

1/2 tsp cayenne pepper

1/2 lemon juice and zest

2 cloves garlic

2 tbsp chopped parsley

1 tbsp chopped chives

50 ml double cream

20 g parmesan

Salt and pepper

Instructies

Rub the steaks with olive oil, paprika, salt, and pepper. Let them sit at room temperature for a few minutes while you prepare the pasta. Begin to boil your pasta in salted water according to package instructions

Meanwhile, heat a large skillet over high heat. Add the steaks and cook for about one and a half minutes per side until a golden crust forms. Add a knob of butter and baste the steaks for around 20 seconds. Remove them from the pan and rest under foil.

In the same pan, reduce the heat to low and add the rest of the butter. Let it melt and bubble while stirring for 3-4 minutes until it turns lightly browned but not burnt. Stir in the shallot and cook for a minute until softened, then add the garlic and spices. Stir briefly until fragrant. Pour in the double cream and a splash of reserved pasta water. Stir and let the cowboy butter sauce simmer gently until thickened and glossy. Add the chives, parsley, lemon juice, and zest.

Before adding the pasta, scoop out a few tablespoons of the cowboy butter sauce to use as a finishing drizzle. Then toss the pasta in the pan with the sauce and Parmesan, stirring and simmering until well coated. Slice the rested steak thinly and serve it over the saucy pasta. Spoon over the reserved cowboy butter sauce and finish with extra herbs or a sprinkle of Parmesan.

Voedingswaarde

• Calorieën: 730 kcal
• Totale vet: 53 g
• Totale koolhydraten: 36 g
• Eiwit: 32 g