If you’re after something a little bit indulgent but still simple enough for a midweek meal, this creamy steak pasta is a great one to have in your back pocket. Tender slices of steak, a rich and silky mustard cream sauce, and perfectly cooked pasta all come together in one pan.
What You Need
Here’s a quick overview of the ingredients you’ll need. Scroll down to the recipe card for exact quantities.
- Steak – rump, sirloin or ribeye all work well
- Pasta – tagliatelle or penne are great choices
- Olive oil
- Shallot (or onion), finely diced
- Garlic cloves
- Chicken stock
- Double cream (or a lighter alternative if preferred)
- Dijon mustard
- Salt and black pepper
- Parmesan
- Fresh parsley (for serving)
Making It
Start by cooking your pasta in a large pan of well-salted boiling water. Just before draining, scoop out a mug of the pasta water and set it aside incase you need it to loosen the sauce up later.
While the pasta is cooking, season your steak generously with salt and pepper on both sides. Heat a large frying pan with a little olive oil until it’s nice and hot, then cook the steak to your liking. Around 2–3 minutes per side should give you a lovely medium-rare (my favourite!), but adjust depending on thickness and preference.
Once cooked, transfer the steak to a board and let it rest for about 5 minutes, this keeps it juicy. Then slice it thinly.
In the same pan (don’t wash it, all those juices add flavour), turn the heat down to medium and add a little more oil if needed. Gently cook the shallot until softened, then stir in the garlic and cook for another minute until fragrant.
Pour in the chicken stock and let it simmer until it reduces by about half. This step really concentrates the flavour.
Next, stir in the cream and Dijon mustard. Let it bubble gently for a few minutes until the sauce thickens into a smooth, glossy consistency.
Add the drained pasta straight into the pan and toss everything together so it’s well coated in the sauce. If it feels a little too thick, add a splash of the reserved pasta water to loosen it.
Serve the pasta topped with the sliced steak, then finish with fresh parsley and a generous grating of Parmesan.
Variations & Tips
- Use chicken instead of steak for a more budget-friendly version
- Swap double cream for single cream or crème fraîche for a lighter sauce
- Add mushrooms or spinach for extra flavour and texture
- A splash of white wine before the stock can add extra depth
- Let the steak rest properly before slicing, this makes a big difference
Storage & Reheating
- Store leftovers in an airtight container in the fridge for up to 2 days
- Reheat gently in a pan or microwave, adding a splash of water or milk to loosen the sauce
- Best enjoyed fresh, as steak can become slightly firmer when reheated
More Pasta Recipes
If you are looking for more easy pasta recipes check out these for inspiration:
- Chicken and Chorizo Pasta
- Chicken Couscous Recipe With Peppers, Garlic + Chilli
- Sausage Pasta Recipe
- Creamy Cajun Chicken and Pasta Recipe
- Sweet Potato and Chickpea Curry
Creamy Steak Pasta Recipe
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Ingredients
- 500 g steak rump, sirloin or ribeye work well
- 400 g tagliatelle or penne
- 2 tbsp olive oil
- 1 shallot finely diced
- 3 garlic cloves minced
- 150 ml chicken stock
- 200 ml double cream swap for single cream or half-fat crème fraîche for a lighter version
- 2 tsp Dijon mustard
- Salt and black pepper
- Fresh parsley chopped (to serve)
- Parmesan grated (to serve)
Instructions
- Cook the pasta in well-salted boiling water according to the packet instructions. Before you drain it, scoop out a mugful of the pasta water and set it aside, you may need it later.
- While the pasta is cooking, season your steaks well on both sides with salt and pepper. Get a large frying pan nice and hot with 1 tbsp of olive oil and cook the steaks to your liking, around 2–3 minutes each side will give you a lovely medium-rare. Put them on a board to rest for 5 minutes before slicing thinly.
- Turn the heat down to medium in the same pan, all those lovely juices left behind will add so much flavour to your sauce. Add the remaining olive oil and gently cook the onion for a few minutes until softened, then stir in the garlic for another minute.
- Add the chicken stock and let it bubble away until it has reduced by about half. Then stir in the cream and Dijon mustard and leave it to simmer gently for 3–4 minutes until you have a lovely thick, glossy sauce.
- Add the drained pasta straight into the sauce and toss everything together well. If it needs loosening up a little, add a splash of that reserved pasta water.
- Plate up, lay the sliced steak on top, or stir it in, and finish with a handful of fresh parsley and a generous grating of Parmesan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an estimate.