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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the seasoned steaks on both sides to your preference (about 3 minutes each side for medium-rare). Remove from the pan and set aside.
Add the white wine and cook down for a minute until slightly reduced.
Add the butter and simmer for a few minutes until melted and combined.
Add the onion, garlic, and a pinch of salt and cook until the onion is soft.
Add the mushrooms and sage and cook until the mushrooms soften.
Add the juices from the steak, the cream, and a good grating of Parmesan, stirring to combine.
Add the cooked pasta with some reserved pasta water and mix until the sauce is creamy.
Serve with the steak and additional Parmesan.
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For a richer flavor, use freshly grated Parmesan.
Can I use a different type of cream?
Yes, you can use heavy cream or single cream, but the texture may vary slightly.
What type of pasta works best?
Any pasta shape that holds sauce well, like fettuccine or penne, is a good choice.
Can I substitute the white wine?
You can use chicken broth or a splash of lemon juice as a substitute for white wine.
How do I know when the steak is cooked to medium-rare?
For medium-rare, cook the steak for about 3 minutes on each side, or until it reaches an internal temperature of 130°F (54°C).
Is it necessary to use reserved pasta water?
Yes, the starchy pasta water helps to thicken the sauce and bind it to the pasta.
