Luxurious Sirloin Steak Cream Spaghetti
Rich and Flavorful! The Fantastic Harmony of Juicy Sirloin Steak and Creamy Sauce: Steak Cream Spaghetti
Introducing a sophisticated steak cream spaghetti recipe, perfect for brunch or a satisfying meal. Fresh Hanu sirloin steak and a smooth, creamy sauce combine to create a rich flavor that fills your mouth. Try this recipe for a special occasion or whenever you crave restaurant-quality pasta at home!
Fresh Ingredients- 200g Prime Hanu Sirloin Beef Steak
- Spaghetti for 2 servings (approx. 160-200g)
- A little red bell pepper (1/4), a little green bell pepper (1/4) (julienned)
- Garlic (3-4 cloves, thinly sliced)
- A small amount of dried chili peppers (1-2, optional, for added flavor)
- 2-3 Tbsp Olive Oil
Creamy Sauce & Seasonings- 300g Fresh Heavy Cream (not whipping cream)
- 200g Milk
- 1/2 tsp Dried Basil (or fresh basil)
- 1/2 tsp Dried Parsley (for garnish)
- Salt (to taste)
- Freshly ground Black Pepper (to taste)
- 300g Fresh Heavy Cream (not whipping cream)
- 200g Milk
- 1/2 tsp Dried Basil (or fresh basil)
- 1/2 tsp Dried Parsley (for garnish)
- Salt (to taste)
- Freshly ground Black Pepper (to taste)
Cooking Instructions
Step 1
Heat 2 tablespoons of olive oil in a wide pan over medium-low heat. Add the thinly sliced garlic and dried chili peppers (if using) and sauté gently until fragrant. Once the garlic turns golden, you can remove the dried chili peppers.
Step 2
Cut the Hanu sirloin steak into bite-sized cubes (about 2-3cm). Place the cubed steak in the pan where you sautéed the garlic and cook over high heat, just until the outside is seared. This will help seal in the juices. Remove the steak from the pan and set aside on a plate. (Aim for medium-rare inside for tenderness.)
Step 3
In a large pot, bring plenty of water to a boil. Add 1 tablespoon of salt, then add the spaghetti and cook for about 1-2 minutes less than the package instructions for ‘al dente’. Drain the pasta, reserving about half a cup of the pasta water.
Step 4
In the same pan used for the steak, pour in 300g of fresh heavy cream and 200g of milk. Heat over medium-low heat. Add a pinch of salt, a pinch of black pepper, and 1/2 tsp of dried basil. Stir well and simmer gently until the sauce slightly thickens.
Step 5
Add the drained spaghetti to the warmed cream sauce and toss well until the noodles are evenly coated. If the sauce seems too thick, gradually add a little of the reserved pasta water to achieve your desired consistency.
Step 6
Plate the cream-coated spaghetti attractively on a warmed serving dish. Arrange the seared steak cubes on top, and garnish with the julienned red and green bell peppers. Finish with a sprinkle of dried parsley. Your magnificent steak cream spaghetti is ready! Serve with pickles or cherry tomatoes on the side if you like.
