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Serving size is a important factor in your daily diet . You need to compare the exact amount of that food you normally eat to the serving size listed on the tag. Eating huge servings or parts may cause weight gain.

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Great method to waste a single component. This is just really a superb Mustard crusted beef with creamy mushroom pasta plus one among my favorites. If you should be concerned regarding the nutritional worth of a number of the dishes, avoid being. Even though it can be reduced in calories, even though you are not finding much nutrient value from itwon't sustain you, and you'll only end up hungry again and eating more energy than you would have. Nutrition facts labels inform you exactly what's in the foods you consume. It helps you determine whether you get a healthy and balanced diet plan. Every recipe we share needs to get an ingredient tag. Some recipes provide nutritional simple reality information. The component label lists the exact amount in the area below. They are listed for each serving as a proportion of the daily price.

How to make Mustard crusted beef with creamy mushroom pasta

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 375g tagliatelle pasta
  • 1 tablespoon seeded mustard
  • 4 x 200g Coles Australian Beef Porterhouse Steaks
  • 1/4 cup (60ml) olive oil
  • 1 brown onion, thinly sliced
  • 300g brown mushrooms, halved
  • 2 sprigs thyme
  • 1/2 cup (125ml) white wine
  • 300ml light cream
  • 1/3 cup flat-leaf parsley, chopped
  • Flat-leaf parsley, extra to serve
  • Grated parmesan, to serve

Method

  • Step 1 Cook pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/4 cup (60ml) of the cooking liquid.
  • Step 2 Meanwhile, spread mustard on both sides of the steaks. Season. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook steaks for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest. Thinly slice.
  • Step 3 Heat remaining oil in the pan over medium-high heat. Add onion, mushroom and thyme. Cook, stirring once, for 5 mins or until browned. Add wine and cook for 2 mins or until reduced by half. Add cream and simmer for 3 mins or until heated through. Stir in pasta, reserved cooking water and parsley.
  • Step 4 Divide pasta among serving bowls. Top with beef and serve sprinkled with extra parsley and parmesan.