Creamy Steak Fettuccine

This Creamy Steak Fettuccine is accentuated by garlic, peppercorns, mushrooms and rich cream to take a delicious steak and Creamy Fettuccine dinner to the next level.

I don’t make steak very often (a good cut for a family of four can really add up!), but when I do, it’s always a hit in our home. My kids and husband all love red meat, and as long as it’s cooked well it’s always eagerly received. One of my husband’s favourite ways to eat a steak has always been medium rare with a rich peppercorn sauce on the side. Over the years I’ve perfected a rich and creamy peppercorn sauce to beautifully compliment a perfectly medium rare cut. One night my husband requested steak while my kids wanted pasta, so I wanted to create a dish that everyone would enjoy. I decided to make a peppercorn inspired cream sauce to serve on the pasta as I knew that it would paired beautifully with the steak as well. The result was a restaurant style dinner easily prepared on a weeknight at a fraction of the cost because the steak is only one element of a delicious main course.

This Creamy Steak Fettuccine layers many different flavours into a deliciously complex dish: the seared steak is accentuated by garlic and whole peppercorns; earthy mushrooms, white wine, and chicken broth, perfectly compliment the rich cream; while salty, starchy pasta water ties it all together. Although this delicious meal may taste incredibly complicated it easily comes together in under thirty minutes, making it just as perfect for a weeknight as is it on a weekend. If you like steak with cream sauce, you’ve got to try this recipe. I promise it will easily become one of your favourite ways to serve a beautiful cut of meat.

TOTAL TIME

• Preparation Time – 10 minutes
• Cooking Time – 18 minutes
• Total Time – 28 minutes

INGREDIENTS FOR CREAMY STEAK FETTUCCINE

All the ingredients for this Creamy Steak Fettuccine are easy to source from a grocer with a good butcher.

• 2 tbsp Extra Virgin Olive Oil
• 2 tbsp Unsalted Butter
• 1 lb Boneless NY Strip Steak
• Kosher Salt, to taste
• 1 box Fettuccine (~500g)
• 1/2 lb Crimini Mushrooms
• 1 cup Whipping Cream
• 1 cup Chicken Broth
• 4 cloves Garlic
• 1/2 cup White Wine
• 1 tbsp Whole Peppercorns
• 1/2 cup Pasta Water, reserved

WHY DO YOU USE A BONELESS STEAK?

When cooking a steak on the grill, my go to is always a bone in New York striploin. Cooking on the bone adds flavour, and there’s something satisfying about cutting a juice steak off the bone. However with this meal I like to serve the steak sliced on top of the pasta, and using a boneless cut makes it easier to cut uniformly.

WHAT ARE CREMINI MUSHROOMS?

Cremini mushrooms are small juvenile Portobello mushrooms. I prefer them to white mushrooms when I cook because they impart a beautiful nutty flavour.

DO I HAVE TO USE WINE?

If you’d like to make this meal alcohol free you can certainly do so. The wine is there to offset the heavy cream, and brighten up the dish. You will need to use something acidic.

WHY DO YOU USE WHOLE PEPPERCORNS?

Whole peppercorns infuse the sauce with flavour without adding the heat of ground pepper. If you’d rather have a spicier sauce, you can use a combination of whole and ground pepper.

INGREDIENT SUBSTITUTIONS

CAN I USE A DIFFERENT CUT OF BEEF?

Any good cut of boneless steak would work well in this recipe.

CAN I SUBSTITUTE WATER FOR BROTH?

If you don’t have any chicken broth on hand, I would strongly recommend vegetable broth or a bullion cube in water as opposed to straight water. Otherwise you will simply be adding liquid, not flavour.

IS THERE A SUBSTITUTE FOR WINE I CAN USE?

If you are unwilling or unable to use wine in this recipe, I would suggest the same amount of extra broth, with a few added teaspoons of lemon juice.

CAN I USE ANOTHER KIND OF MUSHROOMS?

You can use whatever mushrooms you’d like in this recipe. Oyster or Portobello mushrooms would both be lovely, but a simple white Button would work as well. I like the nuttiness of Cremini which is why I use them.

HELP I FORGOT TO RESERVE MY PASTA WATER!

In an emergency, plain water can be substituted for pasta water, however the pasta water adds flavour and starch in addition to liquid.

CAN I USE GROUND PEPPER INSTEAD OF WHOLE PEPPERCORNS?

You certainly can use ground ground pepper if you’d like, but it will make the dish more spicy. Make sure you use much less, and taste your sauce!

CAN I USE LOW FAT CREAM OR MARGARINE?

I would strongly recommend using both full fat cream, and regular butter in this pasta. Fat equals flavour, and any reduction of it will negatively effect the dish.

CAN I USE A DIFFERENT TYPE OF PASTA?

I like using a pasta that can be twirled with creamy sauce, but you can use whatever pasta you’d like in this dish.

EQUIPMENT FOR CREAMY STEAK FETTUCCINE

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Below is a list of the main equipment/kitchen tools needed to make this delicious Fettuccine:

• Heavy Bottomed Pan – My most used pan by far is my Le Creuset Braising Pan. It is made of heavy cast iron and coated in ceramic as all Le Creuset cast iron pans are. It’s large and deep which makes it perfect for every step in this dish. I can’t recommend it enough.

• Tongs

• Kitchen Knife – Zwilling J.A. Henkel Kitchen Knife a good kitchen knife is a necessary tool for any home cook. Quality and price point varies widely. This is what I use at home. It’s a perfectly decent knife, while still being very affordable.

• Cutting Board

• Large Pot

COOKING DIRECTIONS

This Creamy Steak Fettuccine is as simple to prepare as it is delicious as long as you follow a few tips:

1. Make sure to use good quality extra virgin olive oil.
2. Don’t overcook your steak!
3. Don’t skimp on the fat!

MAKE AHEAD STORAGE

If you’d like, you can slice your mushrooms in advance and store them in the fridge.

This delicious pasta can be stored in the fridge for up to four days, and can be frozen in an airtight container if needed.

FINISHED DISH

Enjoy your delicious Creamy Steak Fettuccine!

OTHER PASTA DISHES

Fettuccine Carbonara

Creamy Chicken Prosciutto Fettuccine

Delicious Chicken Carbonara

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