Steak Tips & Creamy Truffle Fettuccine with Mushrooms, Spinach & Parmesan
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Steak Tips & Creamy Truffle Fettuccine

with Mushrooms, Spinach & Parmesan

30 MIN
+$11.99/serving 2 Servings
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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, thyme, béchamel, truffle zest, and more. We’re using it to coat our tender steak tips, then serving it all over ribbons of basil-infused fettuccine.

INGREDIENT IN FOCUS
One of the five “mother sauces” in French cuisine, béchamel is a versatile, creamy white sauce traditionally made with flour, butter, and milk. Ours features garlic as well for an aromatic boost.
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  • Nutrition
    PER SERVING
  • Calories
    1380 Cals (est.)
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fresh
ingredients
Steak Tips & Creamy Truffle Fettuccine with Mushrooms, Spinach & Parmesan
Title
  • 10 oz Pasture-Raised Tenderloin Steak Tips
  • ½ lb Basil Fettuccine Pasta
  • 4 oz Mushrooms
  • 3 oz Baby Spinach
  • ¼ tsp Truffle Zest Seasoning (Includes Natural Truffle Flavor And Black Summer Truffle)
  • 1 bunch Parsley
  • 1 bunch Thyme
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Verjus Rouge
  • 2 Tbsps Mascarpone Cheese
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ⅓ cup Béchamel Sauce
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Fill a medium 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.

Cook the steak tips
2 Cook the steak tips

Pat the steak tips dry with paper towels. Season with salt, pepper, and enough of the weeknight hero spice blend to coat (you may have extra). In a medium 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, 2 to 4 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. 

Cook the pasta
3 Cook 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. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the butter; stir until melted and combined. Cover to keep warm.

Start the sauce
4 Start the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high 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; 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.

Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

Reduce the heat to medium. Carefully add the cream (shaking the packet before opening), mascarpone, béchamel, truffle zest, cooked steak tips, and reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked pasta topped with the finished sauce. Garnish with the parmesan and chopped parsley. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the pasta from the refrigerator to bring to room temperature. Fill a medium 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 enough of the weeknight hero spice blend to coat (you may have extra). In a medium 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, 2 to 4 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. 

Cook the steak tips
Cook the pasta
3 Cook 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. Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot. Add the butter; stir until melted and combined. Cover to keep warm.

4 Start the sauce

In the pan of reserved fond, heat a drizzle of olive oil on medium-high 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; 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.

Start the sauce
Finish the sauce & serve your dish
5 Finish the sauce & serve your dish

Reduce the heat to medium. Carefully add the cream (shaking the packet before opening), mascarpone, béchamel, truffle zest, cooked steak tips, and reserved pasta cooking water. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked pasta topped with the finished sauce. Garnish with the parmesan and chopped parsley. Enjoy!

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