Spring beef pasta
Posted on May 3rd, 2013
This is an unusual but very simple and tasty way to serve sirloin steak – you lightly poach it and thinly slice it so it just melts in with all the other flavours. This recipe goes well with a Cabernet Sauvignon, and I tried it with Fleur du Cap cab sav. It’s described as a dark ruby coloured wine teeming with aromas of cherries and ripe berries with pencil shavings and dark chocolate followed by traces of vanilla and spices. The palate is rich and full-bodied with blackcurrant, prune and cherry flavours supported by a good tannin structure.
Serves 4, takes 20 minutes to prepare and cook
175g of spaghetti
200g of sirloin steak
140g sugarsnap peas
140g of cherry tomatoes
1/2 red onion, finely diced
6 stalks of asparagus
2 tbsp of black olives, pitted and roughly chopped
A bunch of flat leaf parsley roughly chopped
1 red chilli deseeded and finely sliced
Pepper and salt
Leaves from a bunch of basil
50g parmesan cheese
1. Plunge the spaghetti into a large pan of salted boiling water and cook for 8 minutes. During this time pop the steaks in on top of the spaghetti, cover the pot and cook for two minutes for rare, or four minutes for medium.
2. Add the peas, tomatoes, asparagus and onion and cover and cook for a further minute. Remove the steak and place on a carving board to rest for two minutes.
3. Drain the pasta and return it to the pan. Add the oil, olives, parsley, chilli and rocket, then season and mix well over a low heat.
4. Slice the steak into ribbons with a sharp knife then add to the pasta, tear in the basil, sprinkle with parmesan and serve with a delicious glass of Fleur du Cap Cab Sav!