2 strip loin steaks (8 oz/250 g each, 1-inch/2.5 cm thick)
1/2 tsp (2 mL) each salt and pepper, divided
8 oz (250 g) sliced mushrooms
1 large shallot, thinly sliced
1 cup (250 mL) beef broth
1/4 cup (60 mL) red wine (or additional beef both)
2 tsp (10 mL) cornstarch
1/2 cup (125 mL) chopped fresh parsley (plus extra for garnish)
1Preheat a cast iron or heavy skillet over medium heat and brush with half the oil. Season steaks with half the salt and pepper; cook for 5 minutes per side for medium or until cooked to preferred doneness. Remove to a board and tent with foil to rest.
2Add remaining oil, mushrooms and shallot to skillet; cook for 5 minutes. Whisk broth, red wine (if using), cornstarch and remaining salt and pepper until smooth; stir into skillet. Simmer for 5 minutes or until slightly thickened.
3Meanwhile, cook fettuccine according to package directions; drain well.
4Add fettuccine and parsley to skillet; toss to combine. Divide among serving bowls. Thinly slice steak and fan over fettuccine. Garnish with blue cheese and additional parsley.
Use a variety of mushrooms such as cremini, oyster and shiitake for richer flavour and texture.
For juicy, well-seared steak, pat them dry with paper towel and season just before cooking. Also, don't forget to let them rest while making the sauce before slicing.
Not a fan of blue cheese? Use crumbled goat cheese instead.
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