Recipe by Bill Hilbrich
The flavor of the sauce is subtle enough to allow the taste of the steak to come through. If Beef Chuck Eye Steak is not available, I would suggest Sirloin. Green Peas might be a nice alternative to the Mushrooms. Cooking is a Creative Sport.
Top Review by makeeyecontact
Great, quick solo meal! I tried peas instead of mushrooms and was pleased. 3.5 minutes on both sides left the middle too red to seem safe to me so it might take a little longer to prepare than listed. I like Brother Williams recipees and you will too, especially if after taking his suggestions you add your own personality on the second run. Thanks Brother!
- 3 -4 ounces beef chuck eye steak (OR Sirloin)
- 1 cup dry pasta (I like wide flat noodles)
- 1 tablespoon dijon-style mustard
- 1 teaspoon honey
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 ounces cans sliced mushrooms, and half of the can liquid
Directions See How It's Made
- Cook the pasta in 2 quarts of salted boiling water for about 8 minutes or until done.
- Cover both sides of the steak with the salt and pepper, and just enough of the olive oil to give it a slight shine.
- Pour the rest of the olive oil, mustard and honey into a shallow pasta dish.
- Place the steak in a hot frying pan (I like cast iron) and cook for 3 1/2 minutes per side.
- When the steak is done, set aside to rest and add the mushrooms and liquid to the hot pan and scrape the cooked bits off the bottom.
- Add the drained pasta, stir once, and pour into the dish.
- Slice the steak into thin strips, add to the pasta and toss until everything is coated with the honey mustard mixture.
- Serve with a Green Salad.