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Creamy Pepper Steak Penne

If you're looking for a new pepper steak dinner idea, look no further than this creamy weeknight pasta recipe! - by Jane Ash
  • 05 Mar 2019
Prep: 10 Minutes - Cook: 15 Minutes - Easy - Serves 4
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This creamy pasta dinner combines the delicious flavours of pepper steak with penne to create a family dinner everyone will love!

Ingredients

375g penne

500g beef rump steak, trimmed

1 tablespoon drained, canned whole green peppercorns, rinsed, lightly crushed

2 cloves garlic, crushed

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 beef stock cube (10g), crumbled

300ml tub light, thickened cooking cream

120g bag baby spinach leaves

Method

  1. Cook pasta in a stockpot of boiling, salted water, until tender. Drain. Return to pot. Cover to keep warm.

  2. Meanwhile, heat a lightly oiled, large, non-stick frying pan over a high heat. Add beef. Cook, for about 3 minutes on each side, or until just cooked. Remove. Rest, loosely covered with foil for 5 minutes. Thinly slice. 

  3. Add peppercorns and garlic to same, frying pan. Stir over a medium heat for 30 seconds. Stir in mustard, sauce, stock cube and ½ cup hot water. Bring to boil. Boil for 1 minute. Stir in cream. Gently boil for a further 2 minutes, or until slightly thickened. Remove.  

  4. Pour cream sauce over pasta in stockpot over a medium heat. Add spinach and beef with any resting juices. Stir until spinach is just wilted and mixture is hot. Serve. 

     

    TIP! Canned whole green peppercorns are available in the spice section of major supermarkets or independent grocers. 

  • Dinner Tonight
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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