What I love about cooking is the creativity. Once you get comfortable just throwing things together dinner becomes a snap. That’s not to say I don’t plan a weekly menu and make sure I have all the ingredients on hand. I’m a list maker for sure.
But there are times when the boss comes in the office at 5:00 PM to discuss the annual budget and you’re an hour late getting home, and the menu you so carefully planned is no longer feasible. Or, the kids have a game that went into overtime and you need a quick and easy dinner you can make while fitting in homework.
That’s when creativity comes into play and you open the refrigerator and just start taking out ingredients coming up with a meal on the fly. That’s how today’s post came about, from a hectic, let’s just get it done, kind of night. My go to ingredient on days like this, Pasta!
I call this recipe Bisteca Rasatain which just means shaved steak. But doesn’t it sound more gourmet in Italian? Pull any shape pasta you have out of the cabinet and cook according to package instructions.
While the pasta cooks prepare the meat. Using a nice quality steak, I like to use ribeye, shave the meat into long thin strips. Sprinkle and rub some of the leftover coffee rub into the meat using a light hand. Today the rub is for extra seasoning not to seal or coat.
Heat some butter in a cast iron skillet and add the meat cooking on medium-high heat until brown, about 6 – 8 minutes. The Shaved steak will cook quickly because of its thinness. Remove from skillet, cover, and set aside for later.
In the same cast iron skillet add more butter, if needed. Stir in some cut asparagus and toss and cook for 3 minutes. Add some sliced mushrooms to the skillet. Toss and continue cooking an additional five minutes.
Remove from skillet, cover, and set aside for later.
Melt a tablespoon of butter in skillet. Remove from heat and stir in one tablespoon of flour. Return to heat and slowly whisk in some heavy cream, 1/4 can of mushroom soup, and 1/4 cup beef broth. Add some fresh sage and salt & pepper, if you like. Blend together. Add back the veggies and meat. Reduce heat to low and let simmer.
Drain the pasta in a strainer and rinse with cold water. Return the pasta to pot and stir in the mushroom cream sauce. Serve immediately.
Troppo bene! – Ella
• 3/4 package Rotini pasta, 12 ounces
• 1 pound ribeye steak, shaved
• 1 tablespoon coffee rub
• 4 tablespoons butter
• 4 stalks asparagus, cut into thirds
• 1 cup mushrooms, sliced (I like to use shiitake or mini bella)
• 1 tablespoon flour
• 1/2 cup heavy cream
• 1/4 cup cream of mushroom soup
• 1/4 cup beef broth, or water
• Fresh Sage
• Salt and Pepper
- Cook the pasta according to package instructions.
- Sprinkle the coffee rub over ribeye and rub into meat.
- Melt two tablespoons of butter in a cast iron skillet. Add the ribeye and cook tossing and stirring making sure to brown meat evenly brown, 6 – 8 minutes. Remove meat from skillet using tongs, cover with foil, and set aside.
- Add another tablespoon of butter to skillet, if needed. Sauté the asparagus 3 – 5 minutes. Add the mushrooms and sauté for another 3 – 5 minutes, or until asparagus is tender but crisp. Remove from skillet and set aside.
- Melt the last of the butter in skillet. Remove from heat and blend in flour. Put back on heat and gradually add the heavy cream blending and removing lumps. Add cream of mushroom soup and broth. Whisk together. Add some fresh sage, lower heat to low and let simmer.
- Drain the pasta in a colander. Rinse with cold water and let drain again. Return pasta back to the pot it was cooked in.
- Stir in the creamy mushroom sauce.
- Serve immediately.