Ribeye Steak with Truffle Linguine
with Grana Padano, arugula & fresh herbs
Grana Padano isn't just delicious - it has some nutritional value, too! This cheese, made from cow's milk, contains essential vitamins and minerals such as B12, A, and plenty of calcium.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
200 g
Vegetable mix with mushrooms
5 g
Fresh curly parsley & thyme
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
4 milliliters
Truffle-style olive oil
1 piece
Garlic
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
20 g
Arugula
1 piece
Ribeye steak
90 g
Linguine
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
Not included in your delivery
1 teaspoon
White wine vinegar
¼ piece
Low sodium mushroom or vegetable stock cube
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Take the steak out of the fridge and allow it to reach room temperature. Pat it dry with kitchen paper and season with salt.
- Crush or mince the garlic. Tear the thyme leaves off of the stems. Finely chop the parsley.
- Boil plenty of water in a pot or saucepan. Cook the linguine for 10 - 12 minutes. Reserve 25ml cooking liquid per person, then drain and set aside.
- Melt a knob of butter in a frying pan over medium-high heat. When the pan is nice and hot, fry the steak for 1 - 3 minutes per side.
- Remove from the pan and season with pepper, then allow to rest under aluminum foil.
- Heat a large clean frying pan over medium-high heat. Fry the vegetable mix for 6 minutes, then drizzle with olive oil. Stir in the garlic and half of the herbs.
- Fry for 2 more minutes, then deglaze with the white wine vinegar.
- Add the cooking juices from the steak, the cream and the reserved cooking liquid, then crumble in the stock cube (see pantry for amount). Mix well to combine.
- Transfer the linguine to the sauce, then bring to the boil and simmer for 1 minute or longer as needed. Add an extra splash of cooking liquid if necessary.
- Take the pan off the heat and stir in half of the cheese. Season to taste with a generous amount of salt and pepper.
- Slice the steak against the grain.
- Serve half of the arugula on plates and top with the linguine. Drizzle with the truffle oil and garnish with the rest of the cheese.
- Top with the steak and the rest of the arugula. Garnish with the rest of the fresh herbs to finish.
