Creamy Chilli brown Butter Steak & Mushroom Pasta

750 g tenderised steak, cut into strips

100 g First Choice Butter

4 garlic cloves, peeled and chopped

1 green chillie, chopped

1 sprig rosemary

salt and pepper for taste

2 tbsp steak and chop spice/rub

1 punnet mushrooms, sliced

1 packet tagliatelle, boiled in salted water until al dente (keep a cup of the pasta water)

250 ml First Choice Cream

dried parsley

In a pot, on medium heat, melt the butter and allow it to brown until a “nutty” smell starts to emit.

Add the garlic, chilli and rosemary to the butter and braise for roughly 30 seconds.

Add the steak to the garlic butter along with the salt, pepper and steak and chops spice, stir and allow to cook for around 20 minutes, covered with the lid.

Add the mushrooms and allow them to cook until almost all the water has cooked away.

Add the cream to the steak then finally add the pasta along with the pasta water, stir to combine and serve warm, topped with a sprinkle of dried parsley.

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Creamy Chilli brown Butter Steak & Mushroom Pasta