Portly Cooks | Beef and Asparagus with Spirali in Peppercorn Sauce

Beef and Asparagus Spirali Peppercorn Sauce

Steak and Peppercorn Sauce is a restaurant classic, which got me thinking, peppercorn sauce is just a cream sauce, we have Hawaiian Pizza so why not stick the steakhouse staple in some pasta?

  • 150g Beef Skirt (thinly sliced)
  • 125g Asparagus
  • 2 Field Mushrooms
  • 75g Spirali Pasta
  • Soya Cream
  • 1 Beef Oxo Cube
  • Black Pepper

Start off with the steak, cut it along the grain. I know that sounds weird but you’ll see what I mean. You want the steak sliced as thinly as you can, once that’s done leave to one side. Next cut the asparagus into small chunks about 1cm (ish) and then boil the kettle.

In one pan cook the pasta until just done, drain and leave to one side. Do the same with the asparagus. While they’re doing, slice the mushrooms then, in a large wok or skillet, fry the steak along with the mushrooms. In a final pan bring the cream along with the oxo and a generous crack of black pepper to the boil and remove from the heat, stir it well.

Now all that remains is the add the pasta and asparagus to the pan with the beef and then the cream sauce. Give it all a good stir and mix through to make sure everything is coated. Transfer to a bowl and enjoy!


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