Clodagh McKenna s steak with creamy mushroom linguine
Clodagh McKenna's steak with creamy mushroom linguine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Clodagh McKenna’ s steak with creamy mushroom linguine By You Magazine - October 18, 2020 You can make the creamy mushroom sauce for this steak linguine ahead or swap the rosemary for tarragon. Dora Kazmierak SERVES 4 2 sirloin steaks, 300g each 400g linguine 1 tbsp olive oil FOR THE CREAMY MUSHROOM SAUCE 1 tbsp olive oil 1 onion, diced 2 garlic cloves, crushed 200g chestnut mushrooms, sliced 1 tbsp freshly chopped rosemary, plus extra to garnish juice of ½ lemon 200ml double cream sea salt and freshly ground black pepper 1. Remove the steaks from the fridge 30 minutes before cooking. 2. To make the sauce, place a frying pan over a medium heat and add the oil. Stir in the onion and garlic and cook for 2 minutes. 3. Add the mushrooms, season with salt and pepper and continue to cook for 10 minutes, tossing every minute or so. Add the fresh rosemary and lemon juice and cook for a further minute. Pour in the cream, stir, reduce the heat to low and cook for 5 minutes. Keep warm over a low heat. 4. Meanwhile, put a large saucepan of salted boiling water over a high heat, stir in the pasta and cook for 10 minutes or until al dente. Drain, reserving 2 tablespoons of the water. 5. To cook the steaks, heat a griddle or frying pan over a high heat until smoking hot. Lightly brush the steaks with the olive oil and season. Place the prepared steaks in the hot pan and cook to the following times: Blue: 1 min each side; Rare: 1½ min each side; Medium rare: 2 min each side; Medium: 2¼ min each side; Medium-well done: 2½-3 min each side. Rest for about 2 minutes before serving. 6. Return the cooked pasta back to the large saucepan over a low heat with the reserved water and the mushroom sauce. Toss together and serve in warmed dishes. Thinly slice the steaks and serve on top of the creamy mushroom linguine, scattered with some chopped rosemary and a twist of black pepper. Now buy the book with £7 off Clodagh’s Weeknight Kitchen by Clodagh McKenna will be published by Kyle Books on 29 October, price £20. To order a copy for £13 until 1 November go to whsmith.co.uk and enter the code YOUCLODAGH at the checkout. Book number: 9780857838872. Terms and conditions: whsmith.co.uk/terms RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved