I’ve been in a definite comfort food mood this week, what with winter settling in and the holiday season having started. Now that Thanksgiving has passed I’m well into the Christmas mood. We had the perfect day this past weekend to find our tree. Just above freezing with gorgeous blue skies. Our daughter will be heading off to university next year so the traditions are a bit poignant this year. She just got her first notice of acceptance to the University of Manchester and we are very proud. We just need to hear from all the ones she applied to then we’ll know where she ends up being. It is an exciting time but it will be good to have it all sorted.
I did a rummage through our freezer and found a filet of beef that was the perfect size for my husband and I. I’m getting ready for a craft fair this weekend so I needed an easy meal to make. I came up with a cheesy pasta to go along with the pan seared filet of beef.
Technique for Creamy Pasta and Pan Seared Filet of Beef:
Cooking the Beef:
Preheat the oven to 350F/175C.
Melt the butter in a hot skillet. Season the beef and brown on all sides.
Cook in the oven until it is the desired doneness. We prefer it medium rare on the rare side. Cover and let the meat rest.
The Pasta and Sauce:
Prepare the pasta according to instructions.
In the same skillet used for the beef, sauté the onions, mushrooms and garlic.
Once the mushrooms begin to brown add the brandy and the beef stock. I took a page from Conor Bofin and had reduced my beef stock and created “ice” cubes out of them. Certainly does save space. Bring the sauce to a simmer.
Add the rosemary and cream. Once that is heated through add the grated cheese.
Add the pasta. Slice the steak and grate a bit more cheese over the dish and serve.
Perfect for when you need a fix of comfort food. Makes getting snow a lot easier!
Cheese Pasta with Pan Seared Filet of Beef
An easy and flavourful comfort food with cheese and filet of beef.
Ingredients
- 8 oz Filet of Beef
- 3 tbsp butter
- 1 1/2 cup pasta, cooked
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 3-5 cloves of garlic, coarsely chopped
- 1 tbsp brandy
- 1/2 cup beef stock 4oz
- 1/3 cup heavy/double cream 3oz
- 2 tsp chopped rosemary
- 1 cup equal part cheddar and jarlsberg
- pinch sea salt
- pinch freshly ground pepper
Instructions
Cooking the Beef
-
Preheat the oven to 350F/175C.
Melt the butter in a skillet. Season the beef with sea salt and pepper. Brown all sides of the beef. Finish cooking in the oven until desired doneness. Cover and rest before slicing.
Pasta Sauce
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In the same skillet you pan seared the beef sauté the mushrooms, onions and garlic. Once the mushrooms start to brown add the brandy, rosemary and beef stock. Simmer for a few minutes then add the cream. Once it is heated through add the cheese. Add the cooked pasta once the cheese is melted. Stir well.
Putting it together
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Serve the pasta and sauce onto the plate. Slice the beef and place on top of the pasta and grate fresh cheese over the dish.
My favorite cut of beef and your recipe looks delicious.
I remember those days with mt children waiting for the college replies. Hope it works out the way she would like.
It’s a real “on pins and needles” waiting to hear from the universities! And thank you. 🙂
It looks good. How long did you leave the beef in the oven?
Thanks! I had ours in the oven just under 10 minutes. It really depends on your preference of doneness.
Thanks. My husband would love his beef medium rare. I shall try this. the photos looks good and the meat just the way he likes it:)
Do you know the trick of telling the doneness? Where you match the feel of the meat to the feel of the thumb part of your palm? If you put your index finger to your thumb the flesh part won’t feel firm but if you put your pinky to the thumb that part would feel firm. So the index is rare and the pinky is well done.
My goodness… I was drooling looking at the pictures. I’ve missed dinner today and had some dry crackers with a lowfat cheese, porridge and yogurt. REading this recipe has been torture!
BTW I love the idea of reducing a pan of stock then freezing it incubes. What a great time-saving ideas. … I will be stalking your blog for interesting red cabbage recipes. LoL
Bring food for the stalking because red cabbage is a rare thing. 🤣. And dry crackers so not make a meal! Oh dear.
What, you do not have red cabbage there?
Oh we do, I just hate cabbage. 😉
Laughing… red cabbage is sooo much nicer. Have you never made coleslaw with it?
Oh yes but let’s just say I would have figured out how to say onions if I was presented with 15 red cabbage. 🤣
This looks delicious. Thanks for sharing the recipe. Sebby
Thank you!