Peppercorn Steak Pasta
This Peppercorn Steak Pasta combines succulent flat-iron steak strips, mushrooms and onions in a creamy peppercorn sauce made with Mayflower Southern Style Gravy Mix. Tossed through pasta, it’s a comfort-meal that comes together in about 30 minutes.
Have a go!
30 mins
Ingredients
Serves 2
- 2 flat iron / thin cut steaks (cut into strips)
- 100g chestnut mushrooms
- ½ large white onion (finely diced)
- 50g Mayflower Southern Style Gravy Mix
- 270ml cold water
- 30-40ml double cream
- Crushed / ground black pepper (to taste)
- 150g penne or fusilli (uncooked)
- 1 tbsp vegetable oil
- 1 small knob butter
Starring...
Southern Style Gravy Mix
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Method
- Cook the pasta as per instructions on the pack.
- Meanwhile, in a frying pan heat up the oil, then fry the onion and garlic until browned, add the mushrooms and fry for 2-3 minutes until the mushrooms are soft but not mushy. Empty the contents of the pan into a bowl and leave to one side.
- In the same pan add the knob of butter. Once hot, place the steaks in the pan and cook for 1-2 minutes on each side for medium to medium-rare or 2-3 minutes for medium to medium well-done. Once cooked cut the steaks on a chopping board into thin strips and set to one side.
- Whisk 50g of Southern Style Gravy Mix with 270ml of water in a saucepan, bring to the boil then simmer on a very low heat for 2-3 minutes. Drain off the pasta and add to a large saucepan/casserole pan, also add the cream, gravy and the contents of the bowls.
- Add black pepper to taste and leave on a medium heat for 5 minutes, stirring continuously. ENJOY!
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