02/10/2010
Steak au Poivre Pasta
I am officially back in the kitchen, rocking and rolling, clacking and clicking pans, making messes, stirring and chopping, and creating magic. After the smoky and rich
chipotle sweet potatoes a few days ago, I made another rich dish using cream. This is somewhat a pasta version of a classic
steak au poivre, minus the cognac. It is very easy to make and
screams peppercorns. Freshly cracked, the peppercorns taste vivacious, über present in every bite, and well, delightful. My father ordered
steak au poivre every time we went out to a French restaurant. I don’t know what it is with men, but they are
faithful when it comes to food. I wouldn’t eat the same thing twice if it were possible; neither would most women I know. To each their own when it comes to the need for variety, I guess. Well, I won’t
bla bla too much tonight. Make this rich, creamy and peppery pasta for dinner, an elegant occasion, a Valentine à deux, or a family gathering. Enjoy!
Steak au Poivre Pasta
4 servings
10 ounces multi-grain spaghetti
2 tablespoons peppercorns
1 tablespoon unsalted butter
1 tablespoon olive oil
¾ pound beef tenderloin, cut into thin strips
Salt
4 ounces (drained net weight) canned sliced mushrooms, rinsed and drained
1 cup heavy cream
¼ cup grated parmesan
Cook the spaghetti according to package instructions.
Crack the peppercorns using a mortar and pestle or meat mallet.
Melt the butter and olive oil in a large skillet over medium heat until it starts sizzling. Add the tenderloin with the peppercorns. Season with salt, and cook for about 2 minutes per side. Incorporate the mushrooms and cream. Bring to a simmer, stirring occcasionally. Taste the salt and add some if necessary. Add the cooked spaghetti and parmesan cheese and cook for a couple extra minutes, tossing constantly to combine the pasta with the sauce.
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tasteofbeirut — 02/10/2010 @ 11:57 pm
Nisrine
You know I LOVE steak au poivre and I order it at good French bistrot when I happen to be there. You can never put enough peppercorns for me!
Thanks for the idea of incorporating it in a pasta dish, that way you can feed a crowd much more easily!
Pam — 02/11/2010 @ 12:54 am
Heaven in a bowl! So good looking….yumm!
xoxo
Nisrine Merzouki — 02/11/2010 @ 1:40 am
Certainly heaven in a bowl, Pam.
Joumana,it's true that combining the steak au poivre with pasta is a great way to feed the crowd while still making an elegant beef tenderloin dish. Even by making it with a greater pasta to steak ratio, you would still get a great distribution of the ingredients per person.
Cinnamon-Girl♥ — 02/11/2010 @ 2:13 am
What a rich and delicious dish Nisrine! I love the sound of it! Beef + cream + pasta = bliss.
Mari — 02/11/2010 @ 2:36 am
I so glad you came by my blog,
your recipes look very interesting and delicious. I loved the couscous recipe. i never done that, but your recipes has inspired me to cook it!
Mari
from Mari's Cakes
Enchanted Fig — 02/11/2010 @ 2:53 am
Sounds lovely! Creamy beef is beef made delicious!
Kathleen — 02/11/2010 @ 5:41 am
This is my first visit to your blog. I love it. This dish looks absolutely heavenly!!! Thanks for sharing.
C'est la vie — 02/11/2010 @ 10:11 am
Thanks for the comment on my blog! :)
All your creations look devine.
Natalia
dottie — 02/11/2010 @ 12:08 pm
you are right about men being faithful to a food – my husband does not know, or refuses to admit, that italian restaurants make anything other than chicken parmesan. this steak dish looks delicious.
Simply Life — 02/11/2010 @ 4:19 pm
wow what a beautiful presentation! looks like a great dish to impress guests with! :)
Saveurs et Gourmandises — 02/11/2010 @ 5:29 pm
Un excellent classique. j'aime beaucoup .
A bientôt.
Fimère — 02/11/2010 @ 7:59 pm
très riche et très savoureux, j'adore
bonne soirée
my little expat kitchen — 02/11/2010 @ 8:48 pm
What a dish! Looks delicious Nisrine. I love pasta and beef tenderloin.
Magda
FiftyFive — 04/19/2010 @ 10:49 pm
good
ashannon — 10/28/2010 @ 4:04 am
What a pasta delicious! I love pasta.