Good Housekeeping //Hearst Owned

Steak with Blue Cheese and Mushroom Pappardelle

Name: Steak with Blue Cheese and Mushroom Pappardelle
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 350 g (12oz) dried pappardelle pasta; 1 tbsp. sunflower oil; 2 x 300 g (11oz) rump steaks; 250 g (9oz) chestnut mushrooms, sliced; 200 g (7oz) half-fat crème fraîche; 40 g (1 1/2oz) blue cheese (we used Dolcelatte), plus extra to garnish; 100 g (3 1/2oz) baby leaf spinach; 25 g (1oz) walnuts, chopped

This luxurious steak, blue cheese and mushroom pasta dish is quick to prepare and sure to satisfy.

By The GH Kitchen TeamPublished: 10 September 2011

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

350 g (12oz) dried pappardelle pasta
1 Tbsp. sunflower oil
2 x 300 g (11oz) rump steaks
250 g (9oz) chestnut mushrooms, sliced
200 g (7oz) half-fat crème fraîche
40 g (1 1/2oz) blue cheese (we used Dolcelatte), plus extra to garnish
100 g (3 1/2oz) baby leaf spinach
25 g (1oz) walnuts, chopped

Directions

1. Step 1
  Bring a large pan of salted boiling water to the boil and cook the pasta according to the instructions on the packet. Heat half the oil in a large frying pan over a high heat. Pat steaks dry with kitchen paper, season well and fry for 5-6min for medium meat, turning once (cook for shorter/longer if you prefer). Lift steaks out of the pan and set aside on a board.
2. Step 2
  Carefully wipe the empty pan clean with kitchen paper. Return to the heat and add remaining oil. Fry the mushrooms for 5min until softened. Stir in the crème fraîche and the blue cheese and leave to melt. Meanwhile, slice the steaks.
3. Step 3
  Drain the cooked pasta, reserving a cupful of the cooking water. Return the pasta to the empty pan, then toss through the sauce, sliced steak and spinach. If needed, add some of the pasta cooking water to slacken the mixture. Check the seasoning, then divide among four plates and garnish with walnuts and a little extra blue cheese, crumbled. Serve immediately.

Per Serving:

Calories: 655
Total carbs: 69 g
Sugars: 4 g
Total fat: 23 g
Saturated fat: 9 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time