This Creamy Steak Mushroom Pasta Is The Best Pasta I've Ever Made

Ingredients

• 1 pound Fettuccine Pasta (any long pasta shape such as fettuccine, linguine, or penne)
• 2 tablespoons Avocado Oil (neutral oil with high smoke point)
• 1.5 pounds Flank Steak (trimmed; can substitute sirloin or skirt steak)
• 1 pound Cremini Mushrooms (sliced; can increase for mushroom‑lover)
• 3 tablespoons Unsalted Butter (cut into pieces)
• 0.25 cup Italian Flat Parsley (minced)
• 0.25 cup Tomato Paste (about 60 g)
• 1 piece Medium Onion (diced)
• 1 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Low Sodium Beef Stock (can use broth)
• 0.75 cup Bourbon (will be reduced by half)
• 0.5 cup Grated Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Dry and Bring Steak to Room Temperature

   Pat the flank steak dry with paper towels, then let it sit uncovered on a rack for about 30 minutes. Liberally season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

   Time: PT30M

2. Prep Vegetables and Mushrooms

   Slice the cremini mushrooms and dice the onion. Measure out parsley, tomato paste, butter, stock, cream, and bourbon so they’re ready to go.

   Time: PT10M

3. Preheat Skillet and Add Oil

   Place the 14‑inch stainless skillet over medium‑high heat. When a few drops of water sizzle and dance, add 2 Tbsp avocado oil and swirl to coat the pan.

   Time: PT5M

   Temperature: medium‑high

4. Sear the Flank Steak

   Lay the steak in the hot pan. Sear 4 minutes on the first side, then flip and sear 3 minutes on the second side. The steak should be rare‑to‑medium‑rare at this point.

   Time: PT7M

   Temperature: medium‑high

5. Rest the Steak

   Transfer the steak to a plate, tent loosely with foil, and set aside while you build the sauce.

   Time: PT2M

6. Cook Mushrooms

   In the same skillet, add the sliced mushrooms. Cook over medium heat, stirring occasionally, until they release their moisture and begin to brown, about 5‑7 minutes. Season with a pinch of salt and pepper.

   Time: PT7M

   Temperature: medium

7. Sauté Onion and Butter

   Push the mushrooms to the side, add butter and the diced onion. Cook, stirring, until the onion is soft and translucent, about 5‑6 minutes. If the pan looks dry, splash a little water.

   Time: PT6M

   Temperature: medium

8. Add Tomato Paste

   Stir in the ¼ cup tomato paste and cook for 3 minutes, allowing it to caramelize slightly. Add a splash of water if it sticks.

   Time: PT3M

   Temperature: medium

9. Reduce Bourbon

   Increase heat to high and pour in ¾ cup bourbon. Let it simmer, stirring, until reduced by half (approximately 5 minutes). Keep your face away from the steam.

   Time: PT5M

   Temperature: high

10. Add Beef Stock

    Stir in ½ cup low‑sodium beef stock and let it simmer for 2 minutes.

    Time: PT2M

    Temperature: medium

11. Finish Sauce with Cream and Pasta Water

    Add 1 cup reserved pasta water and 1 cup heavy cream. Reduce heat to low and let the sauce simmer gently for 3 minutes until it thickens slightly.

    Time: PT3M

    Temperature: low

12. Cook Pasta

    Meanwhile, bring a large pot of salted water to a boil. Cook the fettuccine until 1 minute shy of al dente (about 8 minutes total). Reserve 1 cup cooking water, then drain.

    Time: PT8M

    Temperature: boiling

13. Slice Steak Against the Grain

    Using a sharp knife, slice the rested flank steak against the grain into bite‑sized strips.

    Time: PT5M

14. Combine Everything

    Return the mushrooms to the skillet, add the sliced steak and its juices, then add the cooked pasta. Toss everything together over medium heat for 2 minutes so the pasta absorbs the sauce.

    Time: PT2M

    Temperature: medium

15. Finish with Cheese and Parsley

    Turn off the heat. Stir in ½ cup grated Parmesan and ¼ cup minced parsley. Adjust salt and pepper to taste. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

1100

Protein

45 g

Carbohydrates

85 g

Fat

70 g

Fiber

3 g