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Cajun Steak and Pasta

Serves 6 to 8

Cuisine: American

Category: Pasta & Rice Dishes

Bold spices, bold steak, silky cream sauce and wide noodles. We're fans on so many levels! If you can’t find pappardelle pasta, fettuccine is a great substitute.

Prep Time

20 mins

Other Time

1 hr

Cook Time

45 mins

Total Time

2 hrs 5 mins

Ingredients:

1 pound Certified Angus Beef^® top sirloin cap, cut into 1/2-inch cubes
4 tablespoons Cajun seasoning, divided
16 ounces pappardelle or fettuccine pasta
2 teaspoons canola oil
1 tablespoon unsalted butter
1 medium shallot, peeled and minced
1 tablespoon (2 to 3 cloves) minced garlic
1/4 cup white wine
1 (14.5-ounce) can diced tomatoes
1 cup chicken stock
1 1/2 cups heavy cream
3/4 cup grated parmesan cheese, plus extra for garnish
3 scallions, cut on bias for garnish

Instructions:

Season cubed beef evenly with 2-tablespoons Cajun seasoning; refrigerate 1 hour.
Boil pot of water, cook pasta while preparing the recipe. Turn off burner to pasta 2 minutes less than package directions, targeting al dente.
Preheat a large skillet over medium-high heat then add canola oil and beef. Sear on at least 2 sides, 2 to 3 minutes until crust forms. Stir in white wine, reduce heat to medium and simmer 2 minutes. Melt butter and stir in shallot and garlic; simmer 2 to 3 minutes until softened.
Pour in tomatoes, chicken stock, heavy cream, remaining 2-tablespoons Cajun seasoning and grated parmesan. Cook on a low boil to thicken sauce, 10 to 15 minutes.
Use tongs to transfer cooked pasta into the sauce, letting some of the pasta water come with. Simmer 2 to 3 more minutes until sauce thickens.
Garnish with extra parmesan cheese and chopped scallion.