Ingredients
Scale
- 285g (10oz) Ribeye Steak, at room temperature
- 1 tbsp Vegetable Oil
- 1 heaped tbsp Unsalted Butter
- 200g (7oz) Tagliatelle or other long-cut pasta (dry weight)
- 2 small Shallots, finely diced
- 120ml (1/2 cup) zero salt Chicken Stock
- 150g (5.3oz) block of Garlic & Herb Boursin Cheese, at room temperature
- 20g (1/4 cup) freshly grated Parmesan, plus more to serve if desired
- 1 tbsp finely diced Fresh Parsley, plus more to serve if desired
- Salt & Black Pepper, as needed
Instructions
- Pat the steak dry and generously season both sides with salt and pepper.
- Heat a large cast-iron pan over high heat. Add oil, then the steak. Cook for 2 minutes 30 seconds per side, basting with butter in the last minute.
- Remove the steak and lower heat to medium. Cook pasta in salted boiling water until al dente.
- Add shallots to the pan and fry until soft. Pour in stock, then stir in Boursin until melted. Add parmesan, parsley, and steak resting juices.
- Use tongs to transfer pasta directly into the pan with the sauce. Toss until the sauce thickens and clings to the pasta.
- Thinly slice the steak against the grain. Top the pasta with steak slices, extra parmesan, and parsley if desired. Serve immediately.
Notes
- Let the steak rest at room temperature before cooking for even cooking.
- Use zero-salt chicken stock to control the saltiness of the dish.
- Reserve some pasta water to adjust the sauce consistency if needed.
- Slice the steak thinly against the grain for maximum tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/2 recipe
- Calories: 850
- Sugar: 4g
- Sodium: 650mg
- Fat: 45g
- Saturated Fat: 22g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 160mg