Ingredients

  • 15 g Dromona pure Butter
  • 2 tsp olive oil
  • 1 Leek trimmed and finely sliced
  • 1 clove garlic peeled and sliced
  • 150 g Fresh penne or similar pasta
  • 50g Mangetout
  • 225 g Trimmed rump steak cut into finger width strips
  • 110 g Chestnut mushrooms wiped and sliced
  • 100 ml Dry White Wine
  • 150 ml Dale Farm Spelga Creme Fraiche
  • 2 tsp Wholegrain mustard
  • 1 tsp English mustard
  • Pinch of Salt and freshly ground pepper
  • 2 tsp Tarragon chopped
A rich and creamy dish and a great way to split one steak between two.
Servings: 2
Preparation Time: 10 minutes
Cook Time: 10 minutes

Method

1. Heat the butter and oil in a large frying pan. Add the leek and garlic and cook for 2 minutes. Use a slotted spoon to transfer the softened leek to a plate.
2. Meanwhile, put the pasta in a mixing bowl, add the mangetout and pour over enough boiling water to cover. Leave to stand as instructed on the packet (about 4 minutes). Add the beef and then the mushrooms to the hot frying pan and cook for 2-3minutes, until browned. Pour in the wine and simmer for a couple of minutes.
3. Stir in the crème fraiche (or soured cream) and the two mustards and bring just to the boil. Add the leeks and drained pasta and mangetout. Heat through and check the pasta is cooked, season and sprinkle with tarragon, if using, for serving. Serve hot, with dressed leaf salad.