Creamy Steak Pasta

Season your rump steaks generously with salt and pepper. Heat olive oil in a large skillet over high heat. Add the steaks and cook for 3-4 minutes per side until you see a brown crust.

Add the butter, garlic and rosemary sprig to the pan with the steaks and spoon the melted butter over the steaks. Cook until they’re done to your liking. Remove the steaks and let rest for 5 minutes before slicing thinly.

Bring a large pot of salted water to a boil, then cook your pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining the pasta.

Start making the pasta sauce. Melt the butter in a skillet (it can be the same one you cooked the steak in if it’s big enough).

Add the chopped garlic and cook for 1 minute over medium-low heat. Stir in the Italian seasoning, then the chicken stock.

Simmer for 1-2 minutes, then add the heavy cream and continue to simmer for a couple of minutes until the sauce starts to thicken.

Add the cooked pasta to the pan together with the sliced steak, then stir in the grated Parmesan. Add a bit of the reserved pasta water if the pasta looks too dry.

Add the chopped parsley and season with salt and pepper to taste.

Serve the creamy steak pasta immediately, with a bit of extra freshly grated Parmesan on top if you like.