INGREDIENTS:

8 oz Top Sirloin Steak

1 Tbsp butter

1 1/2 Tbsp Milford Spice Company’s Mark’s Espresso Rub II

1 pkg. ravioli

2 cups double cream/heavy cream

1/2 cup Parmesan cheese freshly grated

Salt to taste

2 Tbsp olive oil

1 bunch asparagus

DIRECTIONS:

Let the steak sit at room temperature for 10 minutes and pat dry. After 10 minutes, add a little oil to each side and add rub Milford Spice Company’s Mark’s Espresso Rub II to all sides.


Place in a cast iron or non-stick pan preheated to medium high.

To cook the steak Medium, cook for about 10-12 minutes on each side.


When finished cooking, take the steak out of the skillet and let rest on a cutting board for about 7 minutes before cutting.

While the steak is cooking, make the ravioli, follow the instructions on the package. While that’s cooking, make the cream sauce: 

Heat the cream in a pan over low heat but do not let it boil. 


Take it off the heat and whisk in the grated Parmesan cheese until melted and smooth. Taste the sauce and add the salt as needed. (Salt is an important ingredient here, so do not skip it.)

To dress the pasta with the cream sauce, add the pasta directly to the pan with the sauce and gently shake the pan to coat the pasta with the sauce. Add up to ? cup of the reserved pasta water to loosen the sauce.


For the asparagus, add 1 Tbsp olive oil to a large pan and turn on medium heat. Chop the ends off the asparagus, place in hot pan and cover, cooking for 8-10 minutes, stirring occasionally. No need to season the asparagus.

Serve steak with asparagus and ravioli! Enjoy!


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