American
Cowboy Butter Steak Pasta
Butter-basted beef tenderloin sliced over cavatappi tossed in a creamy cowboy butter sauce — garlic, Dijon, lemon, Worcestershire, and fresh herbs — finished with grated Parmesan.
Ingredients
Steak
- 2 beef tenderloin steaks
- 1 tablespoon avocado oil
- Salt, black pepper, and Kinder's Woodfired Garlic seasoning, to taste
- 2 tablespoons butter, for basting
- 2 cloves garlic
- 4 sprigs fresh thyme
Pasta and Sauce
- 8 oz cavatappi
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon Dijon mustard
- ⅓ cup beef stock
- ½ cup heavy cream
- 1 teaspoon Worcestershire sauce
- Juice and zest of 1 lemon
- 2 tablespoons chopped fresh parsley, plus more for garnish
- 2 tablespoons chopped fresh cilantro
- Salt, black pepper, paprika, chicken bouillon, cayenne, and Kinder's Woodfired Garlic seasoning, to taste
- Grated Parmesan, to taste (about ½ cup)
Instructions
- 1
Bring a pot of salted water to a boil. Cook the cavatappi until al dente according to the package directions. Drain.
- 2
Pat the steaks dry and season with salt, black pepper, and Woodfired Garlic seasoning. Heat the avocado oil in a skillet over medium-high heat. Add the steaks and sear for about 3–4 minutes per side, adjusting the time for their thickness and your preferred doneness. For thicker steaks, reduce the heat and continue cooking as needed.
- 3
Add the butter, garlic cloves, and thyme to the skillet and baste the steaks until they reach your desired temperature. Transfer to a plate and let rest while you make the sauce.
- 4
Reduce the heat to medium-low. In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds, until fragrant. Stir in the Dijon, lemon juice, and lemon zest.
- 5
Pour in the beef stock, scraping up the browned bits from the bottom of the pan. Stir in the heavy cream and Worcestershire sauce. Season with black pepper, Woodfired Garlic seasoning, cayenne, paprika, and a little chicken bouillon. Gently simmer for 3–5 minutes, stirring occasionally, until slightly thickened.
- 6
Add the cooked cavatappi and toss until evenly coated. Turn off the heat and toss in the parsley and cilantro.
- 7
Slice the rested steak against the grain and arrange over the pasta. Spoon over any remaining sauce and finish with fresh parsley and grated Parmesan.
Tips
Pull the steaks a few degrees before your target temperature — they keep cooking while they rest.
Don't wipe out the skillet after searing. The browned bits and thyme-garlic butter are the base of the sauce.
Keep the sauce at a gentle simmer once the cream goes in so it thickens without breaking.
Slice the steak thin and against the grain so every bite stays tender.