Steak strips in pesto on bucatini

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 100 °C/circulating air: not suitable/gas: see manufacturer). Pat the steaks dry. Heat 1 tablespoon of oil in a large pan. Fry the steaks in it over a high heat for 1-2 minutes on each side.

2. 2

   Season with salt and pepper. Place steaks in an ovenproof dish and roast in a hot oven for a medium (pink) steak for 15-20 minutes. Set the pan with the frying fat aside.

3. 3

   Meanwhile cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Wash and halve the tomatoes. Clean, wash and shake dry the rocket. Mix pesto and crème fraîche.

4. 4

   Grate parmesan. Peel and finely chop the onion.

5. 5

   Heat 1 tablespoon of oil. Sauté the onion in it. Stir in paprika cream cheese and milk and heat until a smooth sauce is formed. If the sauce is too thick, stir in tablespoons of pasta water. Season to taste with salt and pepper.

6. 6

   Heat the pan with the frying fat. Sauté the tomatoes in it. Season with salt. Remove steaks from the oven, cut into thin strips and turn in the pesto cream.

7. 7

   Drain the pasta and put it back into the pot with the cream cheese sauce. Mix with tomatoes and rocket. Serve the pasta. Spread steak strips on top and sprinkle with parmesan.

Nutrition Facts

KCAL
890 kcal

CARBS
84 g

FATS
33 g

PROTEINS
61 g