Scotch Fillet Boursin Fettuccine

Juicy steak, creamy boursin cheesy sauce, silky pasta - this one's dangerously good!

Ingredients

• 2x 300g Scotch Fillet steaks
• 1tbsp Vegetable Oil
  
• 400-500g Fettuccine, or other long-cut pasta
• 2 small Shallots, finely diced
• 2 Garlic Cloves, finely diced or minced
• 1 cup Chicken Stock
• 2x 75g blocks Boursin Garlic & Herb Cheese, at room temp
• ½ cup freshly grated Parmesan, plus extra to serve
• 2 tbsp finely chopped Fresh Parsley, plus extra to serve
• Salt & freshly cracked Black Pepper, to taste

Instructions

Prep the Steak

1. Pat the scotch fillets dry, then season both sides generously with salt & pepper.

Cook the Steak

1. Heat a large heavy-based pan over high heat until very hot.
2. Add the oil, then the steaks. Sear for 2½ -3 minutes per side.
3. Remove the steaks and set aside on a plate to rest. Lower the heat to medium.

Cook the Pasta

1. Add the pasta to a large pot of salted boiling water.
2. Cook until al dente, making sure not to drain - reserve the pasta water.

Make the Sauce

1. In the same pan, add the shallots and garlic and sauté until soft & fragrant.
2. Pour in the chicken stock and stir in the Boursin cheese until melted and smooth.
3. Add the parmesan, parsley, and any resting juices from the steak.
4. Simmer gently on low until the sauce becomes silky and creamy.

Combine

1. Using tongs, transfer the cooked pastas straight into the pan, letting a little pasta water come with it
2. Toss well until the sauce thickens and coats the pasta.
3. Add more pasta water as needed to loosen.
4. Taste and adjust seasoning.

Finish & Serve

1. Slice the steaks thinly against the grain at a slight angle.
2. Top the pasta with the steak slices, then finish with the extra parmesan and parsley.
3. Serve immediately and enjoy!

Recipe Notes

1. Scotch Fillet works beautifully for this recipe - tender, juicy, and rich in flavour. Eye Fillet or Porterhouse are great alternatives.
2. Boursin can be found in Woolworths in the Deli section, if unavailable, any other flavoured cream cheese would work just as well.
3. Don't skip the pasta water! The starch helps the sauce cling to the pasta. Add a splash at a time until you have your perfect consistency.