Serves
4
Prep Time
10 minutes
Cooking Time
20 minutes
Ingredients
- 4 steaks of choice (scotch fillet, rump, or porterhouse)
- 60g unsalted butter
- 400g mushrooms (button or Swiss brown), sliced
- 390g jar Leggo’s Cacio e Pepe Pasta Sauce
- 2 tablespoon chopped fresh parsley and black pepper, plus extra,for garnish
- Chips of choice, for serving
Method
STEP 1Heat a large non stick frypan over high heat. Cook steaks to your liking. Remove, cover and rest.
STEP 2
In the same frypan, melt butter, add mushrooms and cook over medium-high heat until well coloured and fully cooked, approximately 8-10 minutes. Season to taste.
STEP 3
Reduce heat to medium. Stir through Leggo’s Pasta Sauce and ½ a jar of water. Simmer for 3–4 minutes until thickened slightly. Stir through parsley.
STEP 4
Spoon sauce over steaks, Garnish with extra parsley, pepper and serve with chips, vegetables or salad of choice. Serve extra sauce on the side, if desired.
Tips
Sauce can also be served with cooked chicken, pork or pasta, if desired.