Figgy was over for dinner and Doctor Who on Tuesday evening and so I decided to cook this tasty pasta dish, which is mostly of my own devising, as it’s tasty, simple and I know that it’s one of his favourites.
1 tablespoon of olive oil
30g of butter
2 garlic cloves, thinly sliced
300g of beef steak, cut into thin strips
1 roasted pepper (red or orange, depending upon your preference), roasted, skinned, de-seeded and cut into strips
6 cherry tomatoes, chopped
1 red onion, diced
A bunch of spring onions, finely chopped
1 small glass of white wine
2 tablespoons of wholegrain mustard
200ml of double cream
Fresh pasta for two. (I normally use penne but this time I used farfalle and the little grooves really soak up the cream sauce.)
Pre-heat the oven to 200. Roast the pepper for 15-20 minutes until cooked. Remove from the oven and pop in a polythene bag to cool. This makes it easier to skin.
Once the pepper is cool, skin it, de-seed it and chop it into strips.
Heat the oil and butter in a frying pan and fry the garlic and beef for 2-3 minutes.
Once the beef is browned remove from the pan and set aside.
Add the red onion and tomatoes to the pan and fry for 2-3 minutes.
Add the spring onions and the wine and simmer for 3-4 minutes.
Add the pepper, cream and mustard. Season with black pepper and increase the heat. Return the meat to the pan and cook for 3-4 minutes until the cream has thickened, stirring occasionally.
Whilst the cream is thickening, boil the pasta until al dente.
Drain the pasta, add to the cream sauce, stir well to combine and serve immediately.
A delicious dish, creamy, tasty and rich.