Buttery Lemon Pasta with Seared Beef
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Do you ever feel like all you’re eating are the same old dishes every day? Well, this tasty lemon pasta dish with beef more than fills the bill and it tastes absolutely divine. So, if you’re looking for something special to spice up your dinner table, then this recipe should do the trick! The simple lemon and cream sauce will perfectly coat the seared steak slices and fresh vegetables. Sounds like a win? Let’s get to cooking!
Here are the ingredients you need:
1. 375 grams of fettuccine
2. Two bunches of baby broccoli, cut into 4-centimetre lengths
3. 1 lemon, rind finely grated
4. One-fourth a cup of lemon juice
5. 300 millimetres of light-thickened cooking cream
6. Two tablespoons of wholegrain mustard
7. Two teaspoons of cornflour
8. A tablespoon of olive oil
9. Four beef eye fillet steaks
10. 40 grams of butter
11. Three garlic cloves, sliced
12. Basil leaves, to serve
13. Lemon rind, extra, to serve
14. Parmesan, finely grated, to serve
Start by cooking the fettuccine in a large saucepan of boiling and salted water until al dente. Then, add the baby broccoli for the last 2 minutes of cooking. Drain the pasta with the broccoli but make sure to reserve some of the pasta water for later.
In a medium bowl, combine the lemon rind, lemon juice, cream, mustard and cornflour, and season to taste. Set aside.
Heat some olive oil in a large frying pan over medium-high heat. Season the beef and cook for about 3 minutes each side, or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
Melt some butter in the same pan over medium heat. Add the garlic and cook, stirring, for about 30 seconds or until fragrant. Pour in the cream mixture and cook, stirring constantly, for 5 minutes or until it bubbles and thickens.
Stir in the pasta, broccoli, reserved cooking liquid and beef, and heat through. Serve the dish with a sprinkle of freshly chopped basil, an extra lemon rind, and parmesan cheese.
Mouthwatering and absolutely scrumptious, this pasta dish will have everyone at the dinner table asking for seconds! Enjoy!
Source: Taste.com.au
Here are the ingredients you need:
1. 375 grams of fettuccine
2. Two bunches of baby broccoli, cut into 4-centimetre lengths
3. 1 lemon, rind finely grated
4. One-fourth a cup of lemon juice
5. 300 millimetres of light-thickened cooking cream
6. Two tablespoons of wholegrain mustard
7. Two teaspoons of cornflour
8. A tablespoon of olive oil
9. Four beef eye fillet steaks
10. 40 grams of butter
11. Three garlic cloves, sliced
12. Basil leaves, to serve
13. Lemon rind, extra, to serve
14. Parmesan, finely grated, to serve
Start by cooking the fettuccine in a large saucepan of boiling and salted water until al dente. Then, add the baby broccoli for the last 2 minutes of cooking. Drain the pasta with the broccoli but make sure to reserve some of the pasta water for later.
In a medium bowl, combine the lemon rind, lemon juice, cream, mustard and cornflour, and season to taste. Set aside.
Heat some olive oil in a large frying pan over medium-high heat. Season the beef and cook for about 3 minutes each side, or until cooked to your liking. Cover with foil and set aside to rest for 5 minutes before slicing thinly.
Melt some butter in the same pan over medium heat. Add the garlic and cook, stirring, for about 30 seconds or until fragrant. Pour in the cream mixture and cook, stirring constantly, for 5 minutes or until it bubbles and thickens.
Stir in the pasta, broccoli, reserved cooking liquid and beef, and heat through. Serve the dish with a sprinkle of freshly chopped basil, an extra lemon rind, and parmesan cheese.
Mouthwatering and absolutely scrumptious, this pasta dish will have everyone at the dinner table asking for seconds! Enjoy!
