Bourbon Steak and Mushroom Pasta (Easy but Decadent)

My creamy Bourbon Steak and Mushroom Pasta is so full of flavor, you’ll never believe how easy it is to make! Tender steak, earthy mushrooms, and silky fettuccine join together in a creamy bourbon sauce that’s impossible to resist. This dish is ready in under an hour, making it a no-brainer for weeknights.

A winning combination

Just when I thought the combination of beef and mushrooms couldn’t get better, enter bourbon.

My bourbon steak and mushroom pasta is one I started making recently, when I wanted to use up some mushrooms I had on hand. I love using brandy with cream sauces, such as in my brandy mushroom pasta, but I had no brandy. Luckily, I had just been gifted a bottle of bourbon, so I decided to use that along with some flank steak, and this incredibly rich and delicious pasta dish was born.

This dish is hearty and filling, so it can suffice as a main course and is excellent followed by a simple green salad to lighten things up.

Recipe Ingredients

All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.

• Bourbon. I love the flavor bourbon lends to this dish, but you can also use brandy (think Steak Diane) or red wine if need be. Alternatively, you can omit the alcohol and replace it with low-sodium beef stock.
• Beef. Flank steak is an excellent choice here but you can also use skirt steak or sirloin.
• Mushrooms. I like using cremini mushrooms (baby bellas), but white button mushrooms will also do, as would a more exotic mushroom such as shitake, porcini, or oyster mushrooms.
• Pasta. Fettuccine and tagliatelle work great with this creamy bourbon steak and mushroom pasta, but rigatoni or penne would also work well.
• Stock. Use low-sodium, or homemade beef stock with no salt.
• Parsley. Fresh parsley at the end gives some lightness to this rich and hearty pasta.

See the recipe card for full information on ingredients and quantities.

How to make creamy bourbon steak mushroom pasta

Each number corresponds to the numbered written steps below.

1. Pat the flank steak dry, season with salt and pepper on all sides, and sear in a large pan with neutral oil over medium-high heat for 4 minutes on one side, then flip and sear for 3 minutes on the other side. Transfer the steak to a cutting board and cover with tented foil for 10 minutes.
2. Meanwhile, add the mushrooms to the same pan and sear for 3-5 minutes or until they release their water. Once browned, season with salt and pepper and transfer to a plate and cover with tented foil.

3. Turn the heat down to medium-low and add the butter, onion, and a pinch of salt and saute until translucent.
4. Once the steak has rested for 10 minutes, thinly slice the steak, against the grain, into bite-sized pieces.
5. Add the tomato paste to the onions and cook for 3 minutes while stirring. Add the bourbon and beef stock and turn the heat to high. Use a wooden spoon to scrape any brown bits from the bottom. Add the fettuccine to a pot of salted boiling water and cook to 1 minute less than al dente.
6. Allow the sauce to reduce by half, then turn the heat down to medium and add 1 cup of pasta water. Add the cream and bring to a simmer to allow the sauce to thicken. Taste test and season with salt and pepper to taste.

7. Add the mushrooms and sliced steak back to the sauce along with the pasta and mix well. Cook until the pasta reaches al dente, then remove from the heat.
8. Add the cheese and parsley and mix well. If the sauce is dry, add a splash of pasta water, a little at a time, until the desired consistency is achieved. Serve right away and enjoy!

More beef and mushroom recipes

If you love the combination of beef and mushrooms, give these other recipes a try!

• Beef stroganoff
• Smothered beef tips
• Beef marsala