Go Back
–+ servings
creamy pasta with steak in a bowl
Print Recipe
5 from 1 vote

Creamy Steak Pasta Recipe

Creamy steak pasta made with tender filet mignon, pappardelle noodles, and a lemony garlic parmesan cream sauce. An easy elevated dinner recipe.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: Mallory Austin

Ingredients

Steak

  • 1 1/2 lbs filet mignon or ribeye about 2 steaks
  • 1 tablespoon Cajun seasoning
  • kosher salt and freshly ground black pepper
  • avocado oil enough to coat the pan
  • 2 tablespoons salted butter
  • 2 sprigs fresh rosemary
  • 2 cloves garlic thinly sliced

Pasta & Cream Sauce

  • 8 oz dry pappardelle pasta
  • 4 tablespoons salted butter
  • 4 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup half and half
  • 2 teaspoons Cajun seasoning
  • salt and pepper to taste
  • 1 cup freshly grated parmesan cheese
  • 1/3 lemon, juice of

For Serving

  • 2/3 cup reserved cream sauce
  • extra parmesan cheese
  • fresh parsley minced

Instructions

  • Season steak generously with kosher salt, pepper, and Cajun seasoning.
  • Heat avocado oil in a skillet over medium heat. Sear steak 3–4 minutes per side until desired doneness (see notes)*.
  • Turn heat to low, add 2 Tbsp butter, rosemary, and sliced garlic. Use a spoon to continuously baste the steak with the fragrant butter. Remove and rest steaks under foil.
  • Keep browned bits and remaining pan juices in the pan, but wipe out any burnt or blackened bits.
  • Turn heat to medium low. Melt 4 Tbsp butter and sauté minced garlic until fragrant.
  • Add cream, half and half, Cajun seasoning, salt, and pepper. Simmer 7–8 minutes until slightly thickened. While sauce simmers, cook pasta according to package instructions.
  • Stir in parmesan until melted and allow sauce to simmer until thickened. Slice the steak and pour any pan juices into the cream sauce. Finish by stirring in lemon juice to the sauce. Reserve ⅔ cup sauce.
  • Add pasta directly to sauce and toss to coat. Allow it to simmer in the sauce a few minutes if needed to help thicken the sauce.
  • Serve pasta topped with sliced steak, reserved sauce, parmesan, and parsley.

Notes

Steak Doneness Guide:
Rare: 120–125°F
Medium Rare: 130–135°F
Medium: 135–145°F
Medium Well: 145–155°F
Well Done: 160°F+
Always rest steak before slicing to retain juices.