Serves 4 to 6
- 10 to 12 ounces of pasta (rigatoni works well)
- 1 teaspoon olive oil
- 1-1/4 to 1-1/2 pounds grass fed flank steak (or tenderloin)
- sea salt and cracked black pepper
- 6 ounces baby portobello mushrooms (about 6 stuffing mushrooms), sliced
- 2 large shallots, finely chopped
- 3/4 cup dry red wine such as a Cabernet Sauvignon
- 2 tablespoons fresh parsley, chopped
- 1/2 cup chicken or beef broth
- 2 tablespoons butter
- Cook pasta according to instructions on package.
- Fire up a 12-inch iron skillet (a stainless steel skillet will work too) to medium-high heat. Add olive oil. Place steak over hot grill and cook 3 to 4 minutes per side for medium rare doneness. Remove steak and set on a platter to rest. Season both sides of steak with salt and pepper to taste. If using a stainless steel skillet, add a splash of red wine to deglaze the skillet just prior to removing the steak.
- In the same skillet add mushrooms and cook over medium-high heat 3 to 4 minutes until mushrooms soften, stirring occasionally. If the skillet is too dry add a tablespoon of broth. Remove mushrooms from skillet with a slotted spoon.
- Add shallots and stir-fry for 1 to 2 minutes until they soften. Add the wine. Bring to a boil then simmer 3 to 4 minutes until wine is more than half evaporated. Add broth and half of the chopped parsley. Simmer another 2 to 3 minutes or until broth is reduced by half.
- Add back the mushrooms and stir in the butter. Season sauce with salt and pepper to taste.
- Plate your pasta. Slice the steak. Serve steak on top of pasta and top with the mushroom sauce and sprinkled fresh parsley.
Adapted from The Pampered Chef.