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Mushroom Steak Pasta with Garlic Beer Cream Sauce

Print Recipe
Servings 4 servings

Ingredients
  

  • 1 lb flat iron steak
  • 1 tsp salt
  • 1 tsp pepper
  • 6 tbs butter divided in half
  • 3 cloves garlic minced
  • 10 wt oz crimini mushrooms baby bellas, quartered
  • 1 cup white ale
  • ΒΌ cup heavy cream
  • 1 tsp minced fresh rosemary
  • salt and pepper to taste
  • Pasta cooked al dente and drained

Instructions
 

  • Cut the steak into 1/8 inch strips. Sprinkle on all sides with salt and pepper.
  • Melt 3 tbs butter in a cast iron skillet until hot. Add steak and cook until browned, removed from pan.
  • Add the remaining 3 tbs butter, mushrooms and garlic, cook until the mushrooms have darkened, about 5 minutes.
  • Add the white ale and cook until the beer and butter has reduced by about half, about ten minutes.
  • Turn off heat, stir in the cream.
  • Add back in the steak and simmer until slightly thickened, about 8 minutes.
  • Season with rosemary, salt and pepper.
  • Serve over pasta.