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.
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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.
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How to make creamy bourbon steak mushroom pasta
Each number corresponds to the numbered written steps below.
- 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.
- 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.
- Turn the heat down to medium-low and add the butter, onion, and a pinch of salt and saute until translucent.
- Once the steak has rested for 10 minutes, thinly slice the steak, against the grain, into bite-sized pieces.
- 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.
- 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.
- 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.
- 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!
Top tips
- Slicing the steak. Be sure to slice the steak against the grain. Doing so will make the steak easy to eat.
- Save your pasta water! For this steak and mushroom pasta, and any creamy pasta dish, be sure to save your pasta water. Creamy pastas tend to dry out more than others, so it’s even more important to do this.
- Serve promptly. Can this dish be enjoyed the next day? Yes, but it is so much better when eaten right away.
More beef and mushroom recipes
If you love the combination of beef and mushrooms, give these other recipes a try!
If you’ve enjoyed this Bourbon Steak and Mushroom Pasta recipe, give it a 5-star rating.
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Bourbon Steak and Mushroom Pasta
Ingredients
- 1 1/2 pounds flank steak
- salt and pepper to taste
- 3 tablespoons neutral oil
- 1 pound fettuccine
- 1 pound cremini mushrooms sliced
- 3 tablespoons unsalted butter
- 1 medium onion diced
- 1/4 cup tomato paste
- 3/4 cup bourbon
- 1/2 cup low-sodium beef stock
- 1 cup heavy cream
- 2 cups reserved pasta water will most likely not need it all
- 1/2 cup grated Parmigiano Reggiano
- 1/4 cup minced flat-leaf Italian parsley
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Instructions
- Bring a large pot of salted water to boil.
- Pat the flank steak dry with paper towels and season with salt and pepper on both sides.
- Heat the neutral oil in a large pan to medium-high heat. Once shimmering, add the flank steak and sear for 4 minutes on the first side then 3 minutes on the other side. Remove the steak to a cutting board and tent with foil. After 10 minutes of resting, thinly slice the steak against the grain into bite sized pieces. Tent with foil to keep warm and set aside.
- Add the mushrooms to the same pan. Sear mushrooms until they release their water and brown (about 3-5 minutes). Once browned season with a bit of salt and pepper and remove mushrooms to a plate and tent with foil.
- Turn the heat to medium-low and add in the butter, onion, and a pinch of salt. Saute for 5-7 minutes or until translucent and soft. After the onions are soft, add the tomato paste and cook for 3 minutes stirring frequently.
- At this point begin boiling the pasta to 1 minute less than al dente.
- Add the bourbon and beef stock and turn the heat to high. With a wooden spoon scrape the brown bits off the bottom of the pan. Once the liquid has reduced by about half (about 2-3 minutes) 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.
- Add the mushrooms and sliced steak to the sauce along with the pasta. Mix well and cook until the pasta is just al dente then turn off the heat and remove the pan from the stovetop.
- Add the cheese along with the parsley and mix well. If the sauce is too dry add more of the reserved pasta water, a bit at a time, to get the consistency just right. Enjoy!
Notes
- Servings. Makes 6 moderate or 4 large servings.
- Alcohol. Bourbon adds a wonderful flavor, but for a non-alcohol dish just add another 3/4 cup of low-sodium beef stock. Brandy or red wine can be used as a sub for bourbon, though each will impart a different but still delicious taste.
- Beef. Flank steak works for this dish but sirloin or skirt steak can also be used.
- Mushrooms. Use any fresh mushrooms you like.
- Pasta water. Always save your pasta water! Use the reserved pasta water (a couple of ounces at a time) to thin if the pasta is too dry.
- Pasta. Almost any substantial pasta works well for this recipe. Linguine, fettuccine, rigatoni, and penne all work well.
- Leftovers. Bourbon steak and mushroom pasta can be saved in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have been a follower for a few years now and made many of your recipes! Always bangers. I took Tara’s advice and used a short pasta and cut the steak into smaller pieces. I also threw my steak in at the end for a few minutes to heat through because I prefer more medium rare and it was perfect. The only thing I think I would change is to use maybe a 1/4 cup to 1/2 cup of bourbon (and make up the difference with stock). It is bourbon-forward (I swear I reduced it properly!) and is delicious but if bourbon flavor isn’t your jam, that might be an option for you. Love you guys!!
We’re so happy you enjoyed this one, Nikki, and thanks for having faith in my review and using the short pasta! 🙂
This was really good, but I doubt I will make it again. Given these ingredients I think I prefer Beef Stroganoff,
This recipe is absolutely delicious! I substituted 1/4 cup red wine for the bourbon to accommodate our family’s taste preference, and it was still amazing. Your pasta recipes are always decadent. In fact if I’m making pasta, I no longer even bother checking out recipes on other websites because I know the very best ones will be here!
This is a home run recipe…kind of like a so much better beef stroganoff. If you can use the bourbon, do it. I am not a bourbon drinker at all but it did give the dish such a great flavor. Tara suggested cutting the steak into more bite size pieces and I think that did make the dish more “eater friendly”. I will definitely be making this again!
So glad you enjoyed, Ryan!
I made this for my Husband for Valentine’s Day! He loves bourbon and creamy type pastas. This dish came out delicious. I used spaghetti since I had no fettuccini. But if I make it again I’d probably use egg noodles. Anyway, he said put this one in the recipe box! That’s the best compliment I can get! Oh, I used makers mark. Definitely use better quality bourbon since the taste is prominent.
So glad you enjoyed, Anna!
This is absolutely delicious!!
My husband and I took Tara’s suggestion and used short pasta. It was easy to get a piece of steak, mushroom and pasta all in one bite.
We just bought your cookbook and can’t wait to try many more of your recipes.
We’re so happy you and your husand enjoyed, Susan, and thanks so much for buying the book! We hope you love it.
This looks delicious and I would like to make it for my wife. Two questions – first, what steak(s) can be used instead of flank steak, and second, I do not drink bourbon so is there a few brands that can be recommended for cooking. Thanks and my wife and I enjoy your book!
Hi Mike, skirt or sirloin would be good alternatives. As far as the bourbon goes, if you’re just using it for cooking you can do a less expensive brand, such as Knob Creek, Maker’s Mark, or even cheaper brands. Use what fits your budget. We’re so happy you’re enjoying the book and thanks for buying it!
Made this for dinner this week. It was excellent. I will definitely add it to the rotation. My husband and I raved about it to family and friends.
So glad to hear that, Jill!
I just made this tonight for my family. I do not have bourbon so I used a good quality brandy. All I can say is this dish is 100% delicious. It is so creamy and rich in flavor. The recipe is easy to follow. Thanks, James and Tara!
We’re so happy you enjoyed it, Angela!