Bourbon Steak and Mushroom Pasta
Tender steak, earthy mushrooms, and silky fettuccine join together in a creamy bourbon sauce in my Bourbon Steak and Mushroom Pasta that's impossible to resist! This dish is ready in under an hour, making it a must for busy weeknights.
Servings: 6
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 minced
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
Calories: 840kcal | Carbohydrates: 61.5g | Protein: 45.6g | Fat: 42.7g | Saturated Fat: 20.5g | Cholesterol: 156mg | Sodium: 223mg | Fiber: 3.6g | Sugar: 4.9g | Calcium: 102mg | Iron: 7mg
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