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Steak Tips & Creamy Truffle Fettuccine
with Mushrooms, Spinach & Parmesan
30 MIN
+$6.00/serving
4 Servings
From the Test Kitchen
WHY WE LOVE THIS DISH
Inspired by the flavors of classic beef stroganoff, this rich, savory dish features a decadent sauce that highlights mushrooms, caramelized onions, cream, truffle zest, and more. We're using it to coat our tender, juicy steak tips, then serving it all over ribbons of fresh basil fettuccine.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories1280 Cals (est.)
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fresh
ingredients
Title
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20 oz Pasture-Raised Tenderloin Steak Tips
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1 lb Fresh Basil Fettuccine Pasta (Previously Frozen)
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½ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
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½ lb Mushrooms
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1 bunch Thyme
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1 bunch Parsley
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½ cup Cream
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5 oz Baby Spinach
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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1 Tbsp Verjus Rouge
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2 Tbsps Mascarpone Cheese
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¼ cup Grated Parmesan Cheese
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2 oz Garlic & Herb Spreadable Butter
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6 oz Caramelized Onions & Garlic
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2 Tbsps Vegetarian Worcestershire Sauce
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems.
2
Cook the steak tips
Pat the steak tips dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 1 to 3 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
3
Cook & finish the pasta
Meanwhile, using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until tender. Drain thoroughly and return to the pot. Add the softened butter; stir to coat. Cover to keep warm.
4
Start the sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the thyme leaves and caramelized onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mushrooms are softened. Add the spinach, worcestershire sauce (carefully, as the liquid may splatter), and verjus. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.
5
Finish the sauce & serve your dish
Reduce the heat to medium. Add the cream, mascarpone, truffle zest, and cooked steak tips. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Serve the finished pasta topped with the finished sauce. Garnish with the parmesan and chopped parsley. Enjoy!
1
Prepare the ingredients
Remove the spreadable butter from the refrigerator to soften. Remove the pasta from the refrigerator to bring to room temperature. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Pick the thyme leaves off the stems. Roughly chop the parsley leaves and stems.
2
Cook the steak tips
Pat the steak tips dry with paper towels. Season with salt, pepper, and the weeknight hero spice blend. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips in an even layer. Cook, without stirring, 2 minutes. Continue to cook, stirring occasionally, 1 to 3 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.
3
Cook & finish the pasta
Meanwhile, using your hands, carefully separate the strands of pasta and add to the pot of boiling water. Cook, stirring occasionally, 4 to 5 minutes, or until tender. Drain thoroughly and return to the pot. Add the softened butter; stir to coat. Cover to keep warm.
4
Start the sauce
In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the thyme leaves and caramelized onions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the mushrooms are softened. Add the spinach, worcestershire sauce (carefully, as the liquid may splatter), and verjus. Cook, stirring frequently, 1 to 2 minutes, or until combined and the spinach is wilted.
5
Finish the sauce & serve your dish
Reduce the heat to medium. Add the cream, mascarpone, truffle zest, and cooked steak tips. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Serve the finished pasta topped with the finished sauce. Garnish with the parmesan and chopped parsley. Enjoy!
Tips from Home Chefs