Truffle Pasta with Steak and Tenderstem Broccoli

Ingredients

• 280 g linguine (weighed uncooked; 70 g per person)
• 500 ml cooking cream
• 100 g Parmesan cheese
• 4.5 tsp truffle tapenade (4–5 tsp)
• 600 g tenderstem broccoli
• 1 yellow onion (finely chopped)
• 2 garlic (cloves, peeled; alternatively: 2 tsp chopped garlic)
• 500 g rump steak
• 1 butter (a knob)
• salt (to taste; also to season the steak)
• pepper (to taste; add to the sauce and to the steak after resting)
• olive oil (a splash, for sautéing the onion and garlic)

Steps

1. 1

   Cook the linguine according to the package instructions.

2. 2

   Cook the tenderstem broccoli in a separate pan for approximately 5 minutes.

3. 3

   Finely chop the yellow onion and peel the garlic cloves.

4. 4

   Heat a splash of olive oil in a pan and sauté the onion and garlic.

5. 5

   Add the cooking cream and Parmesan cheese, and stir everything together thoroughly.

6. 6

   Stir in the truffle tapenade and season the sauce with pepper and salt. Set the sauce aside briefly.

7. 7

   Pat the steaks dry and season them with salt.

8. 8

   Heat a knob of butter in a pan until very hot. Sear the steak on both sides for 30 seconds.

9. 9

   Reduce the heat and cook the steak for 2–3 minutes per side, depending on the desired doneness.

10. 10

    Then let the steak rest briefly in aluminum foil and season with pepper.

11. 11

    Add the cooked linguine to the truffle sauce and stir well.

12. 12

    Divide the pasta among the plates and serve with the tenderstem broccoli and steak.

Notes

The amount and type of cooking cream are not specified in further detail. The oil and butter are described only as a splash and a knob, respectively. The exact resting time for the sauce and steak is not stated; the steak's cooking time depends on the desired doneness.

Nutrition per serving

• dinner
• main course
• pasta
• high-protein
• beef
• vegetarian? no
• one-pan cooking