Description
Indulge in a decadent yet simple-to-make steak pasta dish that combines the succulence of ribeye steak with creamy Boursin cheese and herbaceous flavors. This recipe is a perfect balance of richness and freshness, making it a delightful meal for any occasion.
Ingredients
Scale
Ribeye Steak:
- 1x 285g/10z Ribeye Steak, at room temp
Sauce:
- 1 tbsp Veg Oil
- 1 heaped tbsp Unsalted Butter
- 2 small Shallots, finely diced
- 120ml / 1/2 cup zero salt Chicken Stock
- 1x 150g/5.3oz block of Garlic & Herb Boursin Cheese, leave at room temp
- 20g / 1/4 cup freshly grated Parmesan, plus more to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
- Salt & Black Pepper, as needed
Pasta:
- 200g / 7oz Tagliatelle, or other long-cut pasta (dry weight)
Instructions
- Prepare the Steak: Pat the steak dry and season both sides with salt and pepper.
- Cook the Steak: Sear the steak in a hot pan, basting with butter, until cooked to your desired level.
- Cook the Pasta: Boil the pasta until al dente.
- Make the Sauce: Saute shallots, add stock, Boursin, parmesan, and parsley. Combine with pasta.
- Assemble: Slice the steak thinly and serve on top of the pasta. Garnish with parmesan and parsley.
Notes
- For best results, choose a steak of adequate thickness for optimal cooking.
- Adjust cooking times based on steak thickness and desired doneness.
- Consider using low-sodium stock for better salt control.
- Use pasta water to adjust sauce consistency.
- Calorie count is per serving, assuming no additional parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 850 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 48g
- Saturated Fat: 23g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 130mg
