Mains
This pasta dish is an indulgence that feels good. While steak can feel like a luxury, the rest of the short ingredient list is heavy on pantry staples.
Servings: 4
Time: 30 mins
Oil and season both sides of the steak with salt and black pepper. In a frying pan over medium-high heat, add the steak and cook to your desired doneness. Transfer the steak to a plate; cover with foil to rest.
Cook the pasta according to package directions; reserve at least 1/2 cup of pasta water before draining.
While pasta is cooking, start the sauce. Combine the cream, half a teaspoon salt, black pepper, dijon mustard and balsamic vinegar in a bowl. Stir and set aside.
Heat the oil and butter in a large frying pan. Once the butter is melted, add the onion, garlic, and sugar and cook on a low-medium heat until onions are brown and caramelized.
Add the mushrooms; cook about 4 more minutes until they're also golden brown. Increase the heat a bit, and add in the whisky. Cook about 2 minutes, until the whisky is almost entirely evaporated. Add the cream sauce and heat through. Remove from heat.
Add cheese and parsley; stir to combine. Add the drained pasta to the pan, adding the water to desired consistency (around 1/2 cup).
Slice the steak into strips. Place the pan with pasta back on the stove over medium-low heat. Add the steak to the pasta and gently stir to heat it through. Serve hot.
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