2 x 250g/9 oz steaks (try for a tender cut like rib eye, rib fillet, sirloin or striploin)
2 tbsp soy sauce
1 tbsp vegetable oil
4 tbsp (50g/1.7 oz) butter, plus 1 tbsp extra
300g (10 oz) button mushrooms, quartered
1 shallot, finely diced
1½ cups beef stock
1 tbsp miso paste
1 tbsp mustard
2 tsp sweet paprika
1 cup thickened cream (also called heavy cream or pouring cream)
1 tsp corn flour (cornstarch) mixed with 1 tbsp water
300g (10 oz) dried pasta (e.g. pappardelle, spirals or penne)
finely chopped fresh parsley, to serve
Use a sharp knife to poke lots of little holes in your steaks. Then combine the steaks with the soy sauce and allow to marinate for 10 minutes.
Heat the vegetable oil in a large frying pan over high heat. Sear the steaks for 2 minutes each side or until slightly charred. Transfer the steaks to a cutting board and allow to rest (the steaks will still be rare at this point).
In the meantime, place the pan back onto a medium-high heat (without cleaning it). Add the butter and when the butter is foaming, add the mushrooms. Without stirring, allow them to sear for a minute or until they start to turn golden. Then flip and turn them over. Toss through the shallots and cook for another minute.
Pour in the beef stock. Then stir through the miso paste, mustard and sweet paprika. Simmer for 5 minutes. Then reduce the heat to low and stir through the cream.
Cut the rested steaks into thick slices. Add the beef into the cream sauce and allow to gently simmer for half a minute. Stir through the corn flour mixture and simmer for another minute or until the sauce has thickened slightly and the beef is just cooked through. Keep warm.
Cook the pasta according to packet instructions. Drain and stir through the extra butter. Divide among serving bowls and top with the beef stroganoff. Sprinkle over the parsley and serve.