Fresh Pasta with Thick Steaks and Creamy Mushroom Sauce

A rich and creamy weekend dinner. Thick steaks seared with fresh thyme and served over fresh pasta with a luxurious double cream, mushroom, and Grey Poupon mustard pan sauce.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook the fresh pasta in a pot of boiling water with coarse salt, following the exact package instructions. Drain the water and toss the pasta with a drizzle of olive oil so it doesn't stick. Set aside.

Step 2

2. Pat the thick steaks dry with kitchen paper. Season generously with coarse salt on both sides.

Step 3

3. Place a frying pan on high heat with a drizzle of olive oil, a tablespoon of Müller butter, and fresh thyme sprigs. Once sizzling, add the steaks and sear for 3 minutes without moving them. Flip and sear for another 3 minutes for a perfect medium cook. Remove the meat to a clean plate.

Step 4

4. In the same pan, using the leftover juices from the meat, add the sliced mushrooms and let them brown for 2 to 3 minutes.

Step 5

5. Lower the heat to medium. Pour in the Double Cream and add the teaspoon of Grey Poupon mustard. Stir everything well, scraping the bottom of the pan to release the caramelized meat flavors. Let the sauce simmer for 2 minutes until it thickens and becomes glossy.

Step 6

6. Return the steaks to the pan for 1 minute to warm through. To serve, place the fresh pasta on a plate, top with the steaks and mushrooms, and pour the rich cream sauce generously over everything.