Meats Recipes - Steak with Creamy Spring Vegetable Pasta

Ingredients                        

• 750 ml/1 1/4 pts/3 cups beef stock

• 2 garlic cloves, crushed

• 750 ml/1 1/4 pts/3 cups double (heavy) cream

• 350 g/12 oz spaghettini

• 750 g/1 1/2 lb fillet steak, cut into 6 slices

• 40 g/1 1/2 oz/3 tbsp unsalted (sweet) butter, melted

• Salt and freshly ground black pepper

• 100 g/4 oz mangetout (snow peas), topped and tailed

• 2 courgettes (zucchini), thinly sliced diagonally

• 1 carrot, thinly sliced diagonally

• 1 red (bell) pepper, cut into diamonds

• 1 bunch of spring onions (scallions), cut into diagonal pieces

• Parsley sprigs

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Method:

1. Put the stock and garlic in a saucepan. Bring to the boil and boil rapidly for 10 minutes or until reduced by half.

2. Add the cream and continue to boil for about 10 minutes until thick and reduced. Cook the pasta according to the packet directions. Drain.

3. Brush the steaks with the butter and season lightly. Grill (broil) for 4-5 minutes on each side until slightly pink in the centre (longer for well-done).

4. When cooked on one side, add the prepared vegetables to the cream and continue to cook for 3-4 minutes until almost tender but still 'nutty'.

5. Pile the pasta on to warm plates. Spoon the sauce over. Slice the steaks in diagonal slices and arrange attractively on top or to one side. Garnish each with a parsley sprig.