Steak with Truffled Pasta Bake
Rocket and Balsamic
- Sulphites
- Milk
- Egg
Juicy sirloin paired with a luxuriously creamy and cheesy pasta bake, combined with the earthy and musky taste of the truffle zest. Served with a side of rocket drizzled in balsamic for a refreshing bitter taste to balance the side. This is one real show-stopper of a dish. As Head Chef Andre notes, make sure to rest the steak for at least 2 minutes after cooking to allow the meat to relax and redistribute all those delicious juices that have centralised during cooking!
Ingredients
1 sachet(s)
Truffle Zest
1 unit(s)
Echalion Shallot
200 grams
Rigatoni Pasta
1 unit(s)
Garlic Clove
2 unit(s)
21 Day Aged British Sirloin Steaks
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
40 grams
Wild Rocket
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
milliliter(s)
Water
Nutritional information
Instructions
Fill and boil your kettle. We will use it to cook the pasta. Halve, peel and finely dice the shallot. Peel and grate the garlic (or use a garlic press). Take the steaks out of the fridge and pop onto a plate.
Pour the water from your kettle into a large saucepan and bring back to the boil on high heat with a good pinch of salt. Stir in the rigatoni and cook for 12 minutes. Meanwhile, heat a splash of oil in a saucepan over medium-low heat. Add the shallot and cook until softened, 3-4 mins, stir frequently. When softened, add the garlic and cook for a minute more.
Add the water (see ingredients for amount)and bring to the boil. Squeeze in the creme fraiche and stir in half the truffle zest. Bring back to the boil then remove from the heat. When the pasta is cooked, drain in a colander and then stir into the pan with the creamy sauce. Mix well and season to taste with salt and pepper. Transfer to an ovenproof dish, and sprinkle on the hard Italian cheese. We will grill it later.
Heat a splash of oil in a large frying pan over high heat. Season the steaks with salt and pepper. When the oil is hot, lay the steaks in the pan and brown for a minute on each side. Once browned, turn, lower the heat slightly and cook for another 1-2 mins on each side. TIP: This will cook the steak to medium rare, if you want yours more cooked add a minute or 2 to the cooking time. Meanwhile, preheat the grill to high.
Pop the pasta under the grill and grill until the top is nicely browned, bubbly and a bit crispy. This will take around 3-5 mins. Meanwhile, pop the rocket in a bowl and drizzle with the balsamic vinegar and a splash of olive oil. Toss to coat.
When the steak is ready, remove from the pan and allow to rest on your chopping board, covered with foil for 2 mins. Share the pasta between your plates and sprinkle on the remaining truffle zest. Slice the steak thinly and arrange on your plate. Serve the rocket alongside and tuck in!
