Steaks, pears, cider, blue cheese, cabbage, cream. OMG, how I love these things. Each ingredient is a real delicacy on its own. But in combination they cannot be beaten.
Actually, I wanted to find a recipe that would present cabbage at its best. With all its vitamins and minerals it is absolutely essential in this cold season. Even though, it is not as fully appreciated as it should be. But cabbage or kale is ever so delicious, provided it isn’t cooked too long. Because that is the worst thing one can do. The perfect cooking time for chopped cabbage is 1-2 minutes. Not longer!
And if you combine it with such tasty ingredients such as steaks, pears, cream, etc. you will convince anyone who initially despised it. Believe me!
And, this dish is so easy and quick to prepare. So, what more do you want? Just try this recipe!
Pasta with beef sirloin strips, pears and blue cheese
serves 4
250 g pasta (e.g. tagliatelle)
600 g beef sirloin steaks
olive oil
4 spring onions
200 ml pear cider (or apple cider)
1 pear
125 ml cream
150 g blue cheese
250 g cabbage or kale
1 tablespoon pine nuts
Cook the pasta al dente. Cut the steaks into strips (about 1 cm thick) and fry them in hot olive oil. This does not take very long as they should only be cooked medium. Season them with salt and pepper and transfer them onto a plate and cover them with some kitchen foil. Cut the spring onions into thin rings. Heat some olive oil and fry them in the oil. Add the pear cider and allow to reduce. Cut the pears into halves, remove the seeds and cut them into 1 cm thick slices. Add them to the spring onions, pour the cream into the pan and let everything simmer for 1-2 minutes. Cut the cabbage into stripes of about 1,5 cm and quickly parboil them in boiling water (1-2 minutes). Drain the cabbage.
Cut the blue cheese into smaller pieces. You might also want to remove the harder rind of the cheese. Put the cheese into the pan to the other ingredients and let it melt. Then add the cabbage, pasta and the steak strips and combine well. Sprinkle some pine nuts on top.
Here is the recipe for printing:
- 250 g pasta (e.g. tagliatelle)
- 600 g beef sirloin steaks
- olive oil
- 4 spring onions
- 200 ml pear cider (or apple cider)
- 1 pear
- 125 ml cream
- 150 g blue cheese
- 250 g cabbage or kale
- 1 tablespoon pine nuts
- Cook the pasta al dente. Cut the steaks into strips (about 1 cm thick) and fry them in hot olive oil. This does not take very long as they should only be cooked medium. Season them with salt and pepper and transfer them onto a plate and cover them with some kitchen foil. Cut the spring onions into thin rings. Heat some olive oil and fry them in the oil. Add the pear cider and allow to reduce. Cut the pears into halves, remove the seeds and cut them into 1 cm thick slices. Add them to the spring onions, pour the cream into the pan and let everything simmer for 1-2 minutes. Cut the cabbage into stripes of about 1,5 cm and quickly parboil them in boiling water (1-2 minutes). Drain the cabbage.
- Cut the blue cheese into smaller pieces. You might also want to remove the harder rind of the cheese. Put the cheese into the pan to the other ingredients and let it melt. Then add the cabbage, pasta and the steak strips and combine well. Sprinkle some pine nuts on top.
