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–+ servings
Creamy Peppercorn Pasta

Creamy Peppercorn Pasta

Indulge in the ultimate Creamy Peppercorn Pasta with tender steak and a rich creamy sauce perfect for any occasion Easy and delicious
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 590
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 600 g steak, sliced
  • 300 g pasta
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 0.5 cup beef broth
  • 1 tablespoon Dijon mustard
  • 1 teaspoon black peppercorns, crushed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • to garnish fresh parsley, for garnish

Equipment

  • Large skillet
  • Large pot for boiling pasta
  • Tongs for tossing pasta
  • Whisk for blending sauce
  • Measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. Season the steak slices with salt and pepper. In a large skillet, heat 1 tablespoon of butter over medium-high heat. Add the steak and cook for about 3-4 minutes on each side until browned. Remove and set aside.
  3. In the same skillet, add the remaining butter and sauté the onion and garlic until soft and fragrant. Add crushed peppercorns and stir for a minute.
  4. Pour in the beef broth and heavy cream, stir in Dijon mustard, and bring to a simmer until slightly thickened.
  5. Add the cooked pasta and steak to the skillet with the sauce. Toss to coat well, garnish with parsley, and serve immediately.

Nutrition

Calories: 590kcalCarbohydrates: 49gProtein: 36gFat: 31gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 710mgPotassium: 620mgFiber: 3gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 120mgIron: 3.8mg

Notes

For a lighter version, substitute steak with chicken or shrimp. Use fettuccine or pappardelle pasta for a delightful texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with cream or broth to avoid drying out. For a gourmet touch, add a splash of brandy to the sauce before cream.
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