Happiness Is a Big Bowl Of Pasta. Steak & Mushroom
- 10 months ago
Mushroom Whiskey Peppercorn Sauce Linguine. Hot. Damn. Full Recipe Below! Flavour-Packed, Super Delicious, and Perfect For those Times You Need A Little Extra Comfort In Your Life 1 1/2 pound flank steak
1 tablespoon grapeseed (or other neutral oil)
1 1/2 tablespoons crushed black peppercorns 1/4 cup butter, divided
2 shallots, finely diced 4 cups sliced mushrooms (I like cremini and oyster)
1/3 cup whiskey
3 garlic cloves, minced Zest of 1 lemon, grated
500 ml heavy cream 1 pound linguine
2 tablespoons minced fresh chives Juice of 1/2 lemon
Fleur to sel (or finishing salt) for the steak
Sea salt and cracked black pepper
Preheat your Traeger Grill to 225 degrees F. Season the steak all over with sea salt and cracked black pepper, insert a Meater Thermometer, then place on the grill and smoke for about 1 hour. Heat a skillet, go in with the oil, then add your steak and butter and cook, turning every minute and constantly basting with the buttery goodness, until the steak reaches medium rare perfection (my preference is to pull the steak and rest when the Meater probe reads 125degrees F. The internal temp will rise as it rests). Awesome.
Heat a skillet over medium-heat and go in with your peppercorns. When they're fragrant and toasted, add the butter and let melt. Go in with the shallots, a pinch of salt, and cook until softened, about 2-3 minutes. Add the mushrooms and thyme, another pinch of salt, and cook until starting to brown, about 8 - 10 minutes. Move off the flame, add the whiskey, then very very carefully let a flame catch (did I mention carefully...) and cook until the whiskey has almost entirely evaporated. Go in with the garlic, cream, lemon zest, and a pinch of salt and cook over medium heat until bubbling and thickened.
Cook your pasta in salted water according to the package directions (al dente, please). Reserve about 1/4 cup pasta cooking liquid.
Toss the pasta and sauce together, add a little pasta cooking liquid, and mix well. Plate up, then top with your sliced steak, fleur de sel, chives, and a squeeze of lemon. Hot Damn meatchurch Sweet baby Jesus I'd buy a 1st ticket to Canada to hug your neck and eat this!
#foodblog #foodblogger #foodie #food #foodporn #foodphotography #foodstagram #instafood #foodlover #foodpics #yummy #foodgasm #delicious #foodies #foodpic #foodiesofinstagram #homemade #healthyfood #instagood #foodgram #tasty #foodlovers #foods #cooking #dinner #foodbloggers #foodstyling #breakfast #foodlove #bhfyp
1 tablespoon grapeseed (or other neutral oil)
1 1/2 tablespoons crushed black peppercorns 1/4 cup butter, divided
2 shallots, finely diced 4 cups sliced mushrooms (I like cremini and oyster)
1/3 cup whiskey
3 garlic cloves, minced Zest of 1 lemon, grated
500 ml heavy cream 1 pound linguine
2 tablespoons minced fresh chives Juice of 1/2 lemon
Fleur to sel (or finishing salt) for the steak
Sea salt and cracked black pepper
Preheat your Traeger Grill to 225 degrees F. Season the steak all over with sea salt and cracked black pepper, insert a Meater Thermometer, then place on the grill and smoke for about 1 hour. Heat a skillet, go in with the oil, then add your steak and butter and cook, turning every minute and constantly basting with the buttery goodness, until the steak reaches medium rare perfection (my preference is to pull the steak and rest when the Meater probe reads 125degrees F. The internal temp will rise as it rests). Awesome.
Heat a skillet over medium-heat and go in with your peppercorns. When they're fragrant and toasted, add the butter and let melt. Go in with the shallots, a pinch of salt, and cook until softened, about 2-3 minutes. Add the mushrooms and thyme, another pinch of salt, and cook until starting to brown, about 8 - 10 minutes. Move off the flame, add the whiskey, then very very carefully let a flame catch (did I mention carefully...) and cook until the whiskey has almost entirely evaporated. Go in with the garlic, cream, lemon zest, and a pinch of salt and cook over medium heat until bubbling and thickened.
Cook your pasta in salted water according to the package directions (al dente, please). Reserve about 1/4 cup pasta cooking liquid.
Toss the pasta and sauce together, add a little pasta cooking liquid, and mix well. Plate up, then top with your sliced steak, fleur de sel, chives, and a squeeze of lemon. Hot Damn meatchurch Sweet baby Jesus I'd buy a 1st ticket to Canada to hug your neck and eat this!
#foodblog #foodblogger #foodie #food #foodporn #foodphotography #foodstagram #instafood #foodlover #foodpics #yummy #foodgasm #delicious #foodies #foodpic #foodiesofinstagram #homemade #healthyfood #instagood #foodgram #tasty #foodlovers #foods #cooking #dinner #foodbloggers #foodstyling #breakfast #foodlove #bhfyp