Fettuccine with sun dried tomatoes, mushrooms, herbs and steak, finished with pecorino Romano
This Fettuccine with Sun-Dried Tomatoes, Mushrooms, Herbs, and Steak is a decadent and flavorful dish that combines rich, earthy flavors with a touch of sophistication. The creamy sauce, infused with sun-dried tomatoes, mushrooms, and a hint of white truffle, perfectly complements the tender, juicy steak.
Finished with freshly grated Pecorino Romano and a sprinkle of fresh herbs, this dish is a true indulgence that elevates a classic pasta meal into a gourmet experience. Ideal for a special dinner or a cozy night in, this recipe offers a delicious balance of flavors and textures that will impress any palate.
Fettuccine with sun dried tomatoes, mushrooms, herbs and steak, finished with pecorino Romano
I don’t measure anything so this is the best I could do
Sauce:
– Mushrooms, any variety, 10-14oz
– Garlic, 4-5 cloves
– Sundried tomato, chopped…. Maybe 1/4 of the jar?
– small jar white truffle purée/sauce (I found mine at home goods in the food section)
– 1/4 cup heavy cream
– fresh thyme
– fresh chives
– fresh grated pecorino romano
– salt pepper to taste
Instructions:
Step 1:
Sauté mushrooms, add garlic until fragrant.
Add Sundried tomatoes for 1 minute.
Add cream, add truffle sauce, let simmer for a couple minutes.
Add pasta (8oz, fresh) along with a ladle or 2 of pasta water and combine.
Step 2:
Cook steak in pan on high heat, doesn’t need much time for medium rare.
Once you flip it, add bug hunky if butter and fresh herbs and baste the steak for the remainder of the cooking time.
Slice nice and thin, plate the pasta, grate fresh pecorino Romano over the top, and then top with steak
Notes:
Mushroom Variety: Any variety of mushrooms can be used, such as cremini, button, or shiitake. Each type will contribute its unique flavor to the sauce. Ensure they are sliced evenly for consistent cooking.
Sun-Dried Tomatoes: If using sun-dried tomatoes packed in oil, pat them dry with a paper towel before chopping to avoid excess oil in the sauce.
White Truffle Purée/Sauce: This ingredient adds a luxurious depth of flavor. If unavailable, you can substitute with a truffle oil or omit it, though the truffle flavor adds a distinctive touch to the dish.
Heavy Cream: Adjust the amount of cream based on your preference for sauce thickness. If you prefer a richer sauce, you can increase the cream slightly.
Pasta Water: The starchy pasta water helps to thicken the sauce and ensures it clings well to the fettuccine. Use it sparingly to achieve your desired sauce consistency.
Steak Cooking: For best results, use a high-quality cut of steak such as ribeye or sirloin. Sear it on high heat to develop a flavorful crust while keeping the inside tender and medium-rare.
Basting: Adding butter and herbs while cooking the steak enhances its flavor. Basting involves spooning the melted butter over the steak repeatedly to keep it juicy and flavorful.
Herb Freshness: Fresh thyme and chives add bright, aromatic notes to the dish. Add them towards the end of cooking to maintain their fresh flavor.
Pecorino Romano: Freshly grated Pecorino Romano cheese adds a sharp, salty contrast to the creamy sauce. Be generous with the cheese for added flavor.
Plating: Slice the steak thinly and arrange it over the pasta just before serving. This presentation ensures that each bite gets a perfect mix of steak and pasta.
Nutrition Information:
YIELDS: 4 | SERVING SIZE: 1
Calories: ~460 kcal | Protein: ~31 g | Fat: ~31 g | Carbohydrates: ~26 g
Frequently Asked Questions:
Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms, but you’ll need to rehydrate them before cooking.
Simply soak them in warm water for about 20-30 minutes, then drain and use as you would fresh mushrooms.
What can I substitute for white truffle purée/sauce?
If you can’t find white truffle purée or sauce, you can use truffle oil or a combination of mushrooms with a touch of soy sauce for a similar umami depth, though the flavor will be slightly different.
Can I use a different type of cheese instead of Pecorino Romano?
Yes, you can substitute Pecorino Romano with Parmesan cheese or Grana Padano.
These cheeses will provide a similar salty and nutty flavor, though Pecorino Romano is sharper and saltier.
How can I adjust the recipe to be gluten-free?
Use gluten-free fettuccine or another gluten-free pasta variety.
Ensure that the white truffle purée and other processed ingredients are gluten-free by checking their labels.
Can I use a different type of steak?
Absolutely. You can use any tender cut of beef such as ribeye, sirloin, or tenderloin.
Just adjust the cooking time based on the thickness and desired doneness of the steak.
How can I make this recipe vegetarian?
Omit the steak and use a vegetable broth instead of any beef-based ingredients.
You can add extra mushrooms or other vegetables to add texture and flavor.
Can I prepare this dish in advance?
You can prepare the sauce and pasta ahead of time, but the steak is best cooked fresh to maintain its flavor and texture.
Reheat the pasta and sauce gently before serving.
What should I do if my sauce is too thick?
If your sauce becomes too thick, gradually add a bit of pasta water or additional cream until you reach your desired consistency.
How can I get the steak to be cooked perfectly medium-rare?
For a medium-rare steak, cook it on high heat for about 3-4 minutes per side.
Use a meat thermometer to check the internal temperature; it should reach 130-135°F (54-57°C).
Can I use frozen mushrooms instead of fresh?
Yes, you can use frozen mushrooms. Make sure to thaw and drain them well to avoid excess moisture in the sauce.
Cook them thoroughly to ensure they are heated evenly.