This one-pan wonder really hits home with flavour & comfort eating. You can use any type of pasta you wish for this dish. I just happen to really enjoy it with some potato Gnocchi. For the Steak you can use Sirloin, Rib eye, Rump or Fillet - be sure to nicely trim the medallions.
Ingredients
Serves: 2 people
- 4 beef sirloin medallions
- 100ml cream
- 400ml of chicken stock
- 1 tbsp butter
- 10 roughly chopped sundried tomatoes
- 8 roughly chopped black olives with no stones
- 1 handful of baby spinach
- 100g Parmesan cheese
- 1 lemon – zest & juice
- 2 sprigs thyme
- ½ a chilli or 1 tsp red pepper flakes
- Salt & pepper
- 300g gnocchi or your pasta shells
Method
1. Take the steak out of the fridge & leave to come up to room temperature
2. In a wide based pan fry the beef in a little olive oil for 4-5 minutes on each side
3. Remove from the pan and leave aside to rest
4. Add the butter ,garlic, chilli & Thyme leaves
5. Add the stock & reduce by ½
6. Add the cream & bring to a simmer
7. Add the sundried tomatoes, olives & gnocchi & simmer for 4 minutes
8. Add the lemon juice, zest & parmesan
9. Season with a little salt & cracked black pepper
10 Slice your Beef across the grain in slivers for serving
11 Spoon the pasta mix into a warm bowl layering the beef on top
12 Garnish with some Basil leaves & serve
