Get ready to create an unforgettable meal with my recipe for This dish combines tender, perfectly seared halal steak medallions with rich, creamy garlic fusilli, offering a symphony of flavors that will delight your palate. It’s an elegant yet surprisingly simple recipe, perfect for a weeknight treat or a special occasion dinner.
📜 Ingredients
250g fusilli pasta
300g halal beef tenderloin or sirloin, cut into 1-inch thick medallions
1 tablespoon olive oil
1 tablespoon unsalted butter
2 cloves garlic, minced
1 cup heavy cream (or cooking cream)
1/2 cup freshly grated Parmesan cheese
1/4 cup pasta water (reserved)
Salt to taste
Freshly ground black pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)
📝 Instructions
- Bring a large pot of salted water to a boil. Add the fusilli pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.
- While the pasta cooks, pat the beef medallions dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully add the beef medallions, ensuring not to overcrowd the pan (cook in batches if necessary). Sear for 2-3 minutes per side for medium-rare, or longer for desired doneness.
- Remove the steak from the skillet and transfer to a plate. Tent loosely with foil and let rest for at least 5 minutes while you prepare the sauce.
- Reduce the heat to medium-low. Add the butter to the same skillet, scraping up any browned bits from the bottom. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Stir in the Parmesan cheese until melted and smooth. If the sauce is too thick, gradually add some of the reserved pasta water until it reaches your desired consistency. Taste and adjust seasoning with salt and pepper.
- Add the cooked fusilli pasta to the skillet with the creamy garlic sauce and toss to coat evenly.
- To serve, divide the creamy pasta among plates and top each serving with the rested seared steak medallions. Garnish with fresh chopped parsley.
💡 Chef's Tips
- Resting the Steak: Don't skip resting the steak! This allows the juices to redistribute, ensuring tender and flavorful meat.
- Pasta Water Magic: The starchy pasta water is your secret weapon for a silky-smooth sauce that clings beautifully to the pasta. It helps emulsify the sauce and binds it together.
