There was a special on the pasta at my local grocery store, so choice of dinner was easy 🙂

Ingredients

• Boneless New York Beef Loin
• Fresh Sage Herbs (Handful, diced)
• Sea Salt
• Oxo Bouillon (Beef)
• Irish Butter
• Pappardelle
• Uncured Diced Pancetta ~4oz
• Garlic powder
• Creme fraiche ~8 oz
• Mushroom variety (Velvet Pioppini, Forest Nameko, and Maitake Frondosa)
• Extra Virgin Olive Oil

What You’ll Need:

• Pasta Pot ( Or what you typically use)
• Griddle pan
• Wok/ Saute
• Baking Tray
• Aluminium foil
• Parchment Paper
• Spice mortar and pestle

What I did

Using the pestle I mashed up the sage, sea salt, Oxo and some oil together in the spice bowl. Once done, I marinaded the beef with it and placed in the fridge until ready to cook. The seasoned beef was initially pan seared in a hot griddle with some dollop of Irish butter for about a minute to lock in the flavors. After which, the beef was placed in a prepared oven pan lined with parchment paper into a preheated oven 375 F for about 10 minutes. Then taken out and set to rest before serving.

The pasta was cooked, strained and set aside. In a saute pan / wok, the pancetta was browned in a little oil and mushroom added with some garlic powder and pinch of salt. The pasta was then added to the mixture in the wok, stirred with creme fraiche for a minute and ready to serve!