Peppercorn Steak with Mushroom Spaghetti
Seared steak strips rest over spaghetti tossed in a creamy peppercorn mushroom sauce, turning two separate cravings into one skillet dinner worth the extra steps.
This one borrows from a classic steak au poivre and turns it into a full plate by building a mushroom cream sauce right in the same skillet used to sear the meat. Cooking the pasta while the mushrooms brown keeps the timing tight, and a splash of the starchy pasta water loosens the sauce at the end. It takes more attention than a plain steak dinner, but the payoff is worth it.
Ingredients
Method
Tap a number to mark a step doneBring a large pot of salted water to a boil and cook the spaghetti until just short of al dente, then reserve a cup of the pasta water and drain.
Season the sliced sirloin with 1 teaspoon of the salt while the pasta cooks, and heat 1 tablespoon of olive oil in a wide skillet over high heat.
Sear the steak strips in a single layer for about 90 seconds per side until browned but still pink inside, then move them to a plate.
Add the remaining oil and the mushrooms to the same skillet and cook over medium-high heat for 6 minutes, stirring occasionally, until deeply browned.
Stir in the garlic and cracked peppercorns and cook for 1 minute until fragrant, then pour in the beef broth and scrape up any browned bits.
Add the heavy cream and butter to the skillet, bring to a gentle simmer, and cook for 3 minutes until the sauce thickens slightly.
Toss the drained spaghetti into the sauce along with the remaining salt, adding splashes of the reserved pasta water until the noodles are glossy and coated.
Return the seared steak and any collected juices to the pan, toss briefly to warm through, and finish with grated parmesan before serving.
Kitchen note
Slice the steak while it is still slightly frozen at the edges if you can; it is much easier to get thin, even strips than with fully thawed meat.
