Yummy & Healthy Recipe of the Week: Mustard-Crusted Beef with Creamy Mushroom Pasta

May 13 2018

Sear your steaks with a seeded mustard spread for a new twist to a classic beef and pasta dish.

0:20 Prep | 0:20 Cook | 4 Servings | Super easy


375g tagliatelle pasta
1 tablespoon seeded mustard
4 x 200g Australian Beef Porterhouse Steaks
1/4 cup (60ml) olive oil
1 brown onion, thinly sliced
300g brown mushrooms, halved
2 sprigs thyme
1/2 cup (125ml) white wine
300ml light cream
1/3 cup flat-leaf parsley, chopped
Flat-leaf parsley, extra to serve
Grated parmesan, to serve


Step 1
Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
Step 2
Meanwhile, spread mustard on both sides of the steaks. Season. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
Step 3
Heat remaining oil in the pan over medium-high heat. Add onion, mushroom and thyme. Cook, stirring once, for 5 mins or until browned. Add wine and cook for 2 mins or until reduced by half. Add cream and simmer for 3 mins or until heated through. Stir in pasta, reserved cooking water and parsley.
Step 4
Divide pasta among serving bowls. Top with beef and serve sprinkled with extra parsley and parmesan.

Original recipe by Coles/ Taste.com.au