Ingredients:

  • 1.5 lbs Sirloin, cut into 2.5 cm cubes
  • 2 tbsp Avocado oil
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 2 tbsp Unsalted butter
  • 12 oz Bowtie pasta (Farfalle)
  • 8 oz Cremini mushrooms, sliced thick
  • 1 tbsp Olive oil
  • 1/2 tsp Dried thyme
  • 4 cloves Garlic, minced
  • 1.5 cups Heavy cream
  • 1/2 cup Reserved starchy pasta water
  • 1/2 cup Freshly grated Parmesan cheese
  • 2 cups Fresh baby spinach

Instructions:

  1. Bring a large pot of salted water to a boil. Cook bowtie pasta until 1 minute before al dente. Reserve 1/2 cup of starchy pasta water, then drain the pasta.
  2. Pat steak cubes completely dry with paper towels and season with kosher salt and coarse black pepper.
  3. Heat a heavy-bottomed skillet over high heat with avocado oil. Sear steak in batches for 2 minutes per side to develop a crust. Add 2 tablespoons of butter in the final minute to baste. Remove steak and let it rest.
  4. In the same skillet, add olive oil and mushrooms. Sauté over medium-high heat with dried thyme until golden brown and moisture has evaporated.
  5. Add minced garlic to the mushrooms and cook for 30 seconds until fragrant.
  6. Pour in the heavy cream and bring to a gentle simmer. Whisk in the Parmesan cheese and reserved pasta water, stirring until a smooth emulsion forms.
  7. Fold in the baby spinach until just wilted. Toss the cooked pasta and steak bites into the sauce until every noodle is coated. Serve immediately.