350g dried pappardelle pasta
1 tbsp oil
2 rump steak, approx 300g each
2 carrots, sliced thinly or grated
200g crème fraîche
50g Beauvale blue cheese, with extra for sprinkling
Salt and Pepper
How to make it
Beauvale by Cropwell Bishop is a slightly milder blue than Stilton, but with an excellent depth of flavour and rich, soft taste. It’s perfect with pasta and balances well with meat which is why it’s the ideal blue for this Steak Pappardelle.
- Bring a large pan of salted water to the boil
- Cook for around 8 minutes, stirring occasionally to ensure the pasta doesn’t stick to itself
- In a large frying pan with high sides, heat the oil
- Season the steaks and then fry for 5 minutes, or until your desired texture
- Remove the steaks and place to one side
- Wipe the pan clean and then put back on heat with new oil
- Fry the carrots until soft, then add the mushrooms
- Once all veg are soft, add the crème fraîche and Beauvale cheese until melted
- Slice the steaks
- Drain the cooked pasta, keeping a little of the salt water
- Add the pasta to the mixture and toss through
- If it’s a little dry add a splash of the pasta water
- Crumble or shave over a little more of the Beauvale over the pappardelle
- Season, and serve with a sprig of rosemary
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