Smokehouse Pepper Ribeye Rigatoni

Chargrilled ribeye, golden wild mushrooms and rigatoni tossed through a rich, smoky pepper cream sauce, finished with fresh herbs.

Serves 2.

Ingredients

• 225g ribeye steak

• 200–220g rigatoni

• 100g wild mushrooms

• 2 shallots, finely sliced

• 1 tsp garlic purée

• 1 tbsp whole peppercorns, crushed

• 4 tbsp Smokehouse Beef Seasoning

• 130g Smokehouse Pepper Sauce

• 300ml double cream

• 25ml brandy, optional

• 25g butter

• 1 tbsp olive oil

• 8g fresh parsley, chopped

• A few sprigs of fresh thyme

• A few sprigs of fresh rosemary

• Salt, to taste

Method

1. Season the steak

Pat the ribeye dry and coat it with our Smokehouse Beef Seasoning. Set aside while you prepare the other ingredients.

2. Cook the pasta

Bring a large pan of salted water to the boil. Cook the rigatoni until al dente, following the packet instructions. Reserve a mug of pasta water, then drain.

3. Make the pepper sauce

Heat half the olive oil in a large pan over a medium heat. Add the sliced shallots and cook for 4–5 minutes until softened and lightly golden.

Add the garlic purée and crushed peppercorns. Stir for 30 seconds, then pour in the brandy, if using. Let it bubble and reduce for 1–2 minutes.

Stir in the Smokehouse Pepper Sauce and double cream. Simmer gently until the sauce has thickened slightly.

4. Cook the steak and mushrooms

Heat the remaining olive oil in a frying pan over a high heat. Sear the ribeye until deeply browned, then turn it over. Add the butter, thyme and rosemary, and baste the steak as it cooks to your liking. Transfer it to a board and leave it to rest.

Add the wild mushrooms to the same pan. Cook over a medium-high heat until golden, stirring occasionally.

5. Combine

Add the drained rigatoni to the pepper sauce and toss until coated. Stir through most of the parsley. Add a splash of reserved pasta water if the sauce needs loosening, then season to taste.

6. Serve

Divide the rigatoni between two warm bowls. Slice the rested ribeye and arrange it over the pasta. Spoon the wild mushrooms on top and finish with the remaining parsley. Serve immediately.