Steak With Creamy Mushroom Linguine

Watch Clodagh make this on her IGTV here

Serves 4

INGREDIENTS:

2 x 300g sirloin steak

1 tbsp olive oil

400g linguini

For the creamy mushroom sauce

1 tbsp olive oil

1onion, diced

2 cloves of garlic, crushed

200g chestnut mushrooms, sliced

1 tbsp fresh rosemary, chopped

200ml double cream

juice of ½ lemon

sea salt and freshly ground black pepper

METHOD:

1. Remove the steaks from the fridge 30 minutes before cooking them, to allow them to come up to room temperature.

2. Place a frying pan over a medium heat and add one tablespoon of olive oil. Then stir in the onion and garlic and cook for two minutes. Next stir in the mushrooms, season with sea salt and freshly ground black pepper – continue to cook for ten minutes, tossing every minute or so. Add the fresh rosemary and lemon juice, cook for another minute. Pour in the cream, stir, reduce the heat to low and cook for five minutes.

3. Put a large saucepan of salted boiling water over a high heat, stir in the pasta and cook for ten minutes or until cooked. Then drain, holding back a couple of tablespoons of the cooking water.

4. To cook the steak. Heat a griddle or frying pan over a high heat, until smoking hot. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper. Place the prepared steaks on the hot pan, and cook to the following times.

Blue: 1 minute each side

Rare: 1½ minutes each side

Medium rare: 2 minutes each side

Medium: 2¼ minutes each side

Medium-well done: 2½ – 3 minutes each side

5. Let the steaks rest for about two minutes before serving, to allow the juices that have been drawn to the surface to relax back into the meat.

6. Place the cooked pasta back in the large saucepan over a low heat with the reserved pasta cooking water, and the creamy mushroom sauce. Toss together and serve in warmed dishes. Thinly slice the steaks and serve alongside the creamy mushroom linguini.