Steak and portobello

Name: steak and portobello
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 300 g farfalle pasta, bag 500 g; 50 g butter; 2 toes garlic finely chopped; 1 Scale steak tips (300 g), at room temperature; 3 twigs rosemary needles; 1 tray chestnut mushrooms (250 g), in slices; 1 Scale portobello (mushrooms, 2 pieces), in slices; 1 cup whipped cream 250 ml; 1 tray basil (15 g), leaves ripped

A tasty Dutch recipe. The side dish contains the following ingredients: meat, farfalle (pasta, bag 500 g), butter, garlic (finely chopped), steak tips ((300 g), at room temperature), rosemary (pickled), chestnut mushrooms ((250 g), in slices), portobello ((mushrooms, 2 pieces), sliced), whipped cream (250 ml), basil ((15 g) and leaves torn).

Ingredients

Directions

Cook the pasta al dente according to the instructions on the package.
In the meantime, heat 25 g of butter in a frying pan. Fry the garlic for 1 min. Add the steak, rosemary, pepper and salt and cook over a high heat for 3 minutes. Remove the meat from the pan, place on a bowl and cover with aluminum foil.
Heat the rest of the butter in the frying pan. Add the mushrooms, portobello, pepper and salt and cook over medium heat for 5 minutes. Add the whipped cream, bring to the boil and simmer for 3 minutes. Stir frequently. Add the pasta along with the basil to the mushrooms, scoop and spread over 4 plates. Divide the steak and serve immediately. Tasty with shaved Pecorino (cheese) and braised vegetables.