Seared Strip Steaks with Mushroom Farfalle

Hi, this is Mary Nolan with Bon Appetit,

and today I'm gonna be making

strip steaks with a creamy mushroom farfalle

using Campbells cream of mushroom soup

which is a great shortcut to making

this elegant and delicious meal.

The first thing I'm gonna do is season up my strip steak.

This is about two pounds, salt,

even the sides.

Pepper, and I'm not actually gonna put any oil

in my pan because I'm going to seer the fat cap of this

steak and that's gonna render

a lot of fat to put all of this in.

Listen for the sizzle.

There ya go.

So, if your steaks are wobbly and do;y wanna stay up

you can always rest it against the side of the pan.

And then I'm gonna turn them on their sides

to seer on the other sides.

My pasta water I'm bringing to a boil,

you really wanna do a decent amount of salt.

You can see this fat cap has rendered,

into golden crispy deliciousness

and now we're just gonna seer the sides.

This is about 10 ounces of mushrooms.

They really shrink up as you cook them

so sometimes it seems like you have more than you need.

All right.

Beautiful caramelization on there.

I'm gonna go ahead and put my farfalle in

'cause it's gonna take about 10 to 12 minutes,

just look at your pasta box to see exactly how long.

Just give that a stir.

My steak is ready to come off,

it's nice and deeply golden.

As we seer it in our pan,

we created this beautiful fan

that's gonna build the flavor to this sauce.

I'm just gonna add my butter and cook my mushrooms

in all this delicious fat.

A little splash of water,

it's just gonna help these mushrooms cook

and it's gonna help get some of that brown deliciousness

off the bottom of your pan.

The mushrooms have softened, they're nice and golden.

So now it's time to add those secret ingredients

that I mentioned.

My go-to the cream of mushroom soup.

It's gonna give a nice, rich, creaminess to this dish

and then I'm gonna add a cup of water.

This is gonna help dilute it a little bit.

Another secret ingredient, miso.

This is gonna compound all those delicious umami flavors

that we've been building with the mushrooms.

So this is two tablespoons of white miso,

there are all different kinds of miso out there

and when you stir up your sauce,

make sure you really smooth in that miso paste

and incorporate it into the rest of the sauce.

Okay, it's go-time,

I'm gonna drain my pasta.

My sauce just needs a little bit of parmesan cheese,

just about a quarter cup.

Stir this in and then mix it with my pasta.

Back in my big pot, that's hot.

I'm gonna pour this on top so

I have lots of room to stir.

It's important with pasta that you really stir the sauce in,

really incorporate those flavors.

I'm gonna stir in a little bit of chopped parsley

not just for color, but flavor, I love the flavor of parsley

It's important to let your protein rest so the juices

have a chance to kind of redistribute

and they don't just go all over your board as you cut it.

I like to cut it a little bit on the bias.

See, that's perfectly medium-rare,

that's how I like it.

All right!

Pasta!

I'm gonna hit my pasta with a little bit

freshly grated parm before I put the steak on top.

No ones gonna complain about this dinner,

this looks amazing.

Okay, the moment of truth.

Mmm, the steak has that delicious caramelization

and then the mushroom pasta, really has depth of flavor

thanks to my shortcut, the Campbell's cream of mushroom

really made it easy to build depth of flavor in this dish,

making it special enough for a weekend,

but easy enough for a week night.