Black pepper steaks with warm mushroom pasta salad

Change up your week with these delicious black pepper steaks served with a warm mushroom pasta salad.

Recipe «Black pepper steaks with warm mushroom pasta salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 375g fettuccine pasta, 1 tbsp dijon mustard, 4 Coles Australian Beef Porterhouse Steaks, 2 tsp black pepper, cracked, 1/3 cup olive oil , 300g mixed mushrooms, halved if large, 5 garlic cloves, sliced, 200g punnet Perino tomatoes, halved , 1/3 cup white wine vinegar, 1/2 cup chicken stock, 120g baby spinach leaves, 1/3 cup flat-leaf parsley leaves.

Ingredients:

• 375g fettuccine pasta 
• 1 tbsp dijon mustard 
• 4 Coles Australian Beef Porterhouse Steaks 
• 2 tsp black pepper, cracked 
• 1/3 cup olive oil 
• 300g mixed mushrooms, halved if large 
• 5 garlic cloves, sliced 
• 200g punnet Perino tomatoes, halved 
• 1/3 cup white wine vinegar 
• 1/2 cup chicken stock 
• 120g baby spinach leaves 
• 1/3 cup flat-leaf parsley leaves 

Instructions

1. Cook the pasta in a saucepan of boiling salted water until al dente. Drain.
2. Meanwhile, spread mustard on both sides of the steaks. Sprinkle with the pepper. Season with salt. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a heatproof plate. Cover with foil and set aside for 5 mins to rest. Thickly slice.
3. While the meat is resting, add 2 tablespoons of the remaining oil to the same pan. Add the mushrooms and cook, stirring once, for 5 mins or until browned. Add garlic and tomato and cook for 1 min or until starting to brown. Add vinegar, stock and remaining oil and bring to a simmer. Simmer, uncovered, for 5 mins or until mixture is slightly reduced. Stir in the pasta and spinach.
4. Serve the pasta mixture with the steaks, sprinkled with parsley.