The #1 Crowd Pleaser for Your Next Gathering: Adam Liaw's Creamy Pepper Steak Spaghetti
This tasty steak dish will be an instant hit thanks to the added spaghetti fun.
Preparation: 5 minutes
Cooking: 25 minutes
400g rump steak
500g dried spaghetti
1 tsp olive oil, plus 2 tbsp extra, to serve
1 tsp ground black pepper, plus extra, to serve
Salt, to season
5 sprigs of thyme
1 tbsp butter
1 small onion, finely diced
1 clove garlic, chopped
3/4 cup beef stock
200ml thickened cream
2 tbsp finely shredded parsley
Freshly grated parmesan cheese, to serve
Place the steak on a tray, seasoning well with salt and pepper, pressing them into the surface of the steak. Heat a large frying pan over high heat until very hot, then add the olive oil. Place the steak in the pan and reduce the heat to medium. Cook the steak to your liking, adding in the thyme and butter in the last minute, basting the butter over the steak. Remove the steak and thyme from the pan and set aside to rest.
Bring a large pot of salted water to the boil and cook the pasta until al dente.
Return the pan to a low-medium heat and add the extra 2 tablespoons of olive oil. Add the onion and garlic and fry for roughly 3 minutes until softened. Add the stock and cream and bring to a simmer. Simmer for roughly 5 minutes until the sauce is reduced and creamy.
Slice your steak into thin strips. When the pasta is cooked, transfer it to the sauce along with 2 tbsp of the pasta cooking water and any juices collected from the rested steak. Mix well to coat the pasta in the sauce before stirring through the sliced steak, thyme, parsley and extra black pepper. Serve immediately with freshly grated parmesan cheese.
When cooking the pasta, a good trick for al dente is to cook 1 minute less than the packet instructions.
Always bring your beef to room temperature by removing from the fridge 15 minutes before cooking.
Serve with a simple side salad of your choice.
Adam Liaw and Frank Camorra Celebrate Local with This Summer's Must-Try Recipes
Food plays a significant role in Australian lifestyles; we seek underground restaurants, multicultural taste experiences or foodie travel destinations. We value our time eating and trying new dishes together and want to indulge in the most delicious food.
We are spoilt too, with top quality Australian Beef served across every corner of Australia – not only in our high-end restaurants, but also in our down-to-earth pubs and cafes.
Proving you don't have to break the bank to have the tastiest beef, Adam Liaw and Frank Camorra have partnered with Australian Beef this summer to showcase their favourite unpretentious, local finds, and have each created two recipes to show Australians how to get Michelin-worthy taste sensations in the comfort of their own homes.
Adam Liaw, best known for his punchy Asian recipes and Masterchef win in 2010, is not one to shy away from bold flavours, as shown in his mouthwatering recipes: beef sausages onion curry and creamy pepper steak spaghetti.
"I love discovering local eateries new and old, trying the owners' recommended dishes and really appreciating the love and pride they put into their food. My dishes are inspired by the local eateries I love but with a home twist that anyone can make and everyone will enjoy.
For my first recipe, I always love the variety of flavours in a curry and mixing that with sausages gives it the Aussie twist it needs for summer. My second recipe was based on the fact that if you're going for an instant crowd pleaser you can never look past a great pasta dish."
Frank Camorra, Head Chef at Melbourne hotspot MoVida, loves to incorporate his Spanish heritage into his dishes and has created delicious, Andalusian marinated spiced skewers alongside a spiced beef tartare.
"As a chef I'm not only a fan of cooking but also a fan of eating good quality meals. I am always on the look out for local produce or authentic local restaurants doing great things.
"I've created two recipes that highlight the high quality beef we are blessed with in Australia and partnered it with my personal Spanish flavours. Skewers are the perfect dish for a summer barbecue with friends and family and are incredibly easy to cook and eat, My second dish is a spiced beef tartare because there's nothing better in hot weather than a cooling dish that packs a punch with great flavours".
Create Adam or Frank's recipes at home this summer using the easy recipes below, or visit www.australianbeef.com.au.