Seared Sirloin Pappardelle with Creamy Mushrooms

Steps

1. Prepare first: slice the beef sirloin, slice the mushrooms, dice the onion, mince the garlic and chop the parsley.
2. Bring the water to a boil in a large pot and add half of the salt.
3. Season the beef sirloin with one quarter of the remaining salt and half of the black pepper.
4. Heat half of the olive oil in a large skillet over high heat. Sear the beef in a single layer, 1 to 2 minutes per side, until browned and it reaches 145°F (63°C). Move it to a plate and let it rest at least 3 minutes.
5. Lower the heat to medium-high and add the remaining half of the olive oil and the butter to the skillet. Add the mushrooms and cook without stirring for 3 minutes, then stir and cook 4 minutes more until golden.
6. Add the onion and cook 3 minutes until soft, then stir in the garlic and thyme for 30 seconds.
7. Pour in the beef broth, scraping up the browned bits, and simmer 4 minutes until reduced by about half.
8. Meanwhile, cook the pasta in the boiling water until al dente, about 8 minutes. Scoop out a cup of the pasta water, then drain the pasta.
9. Stir the heavy cream into the mushrooms and simmer 2 minutes until lightly thickened. Add the spinach and stir until wilted.
10. Add the drained pasta, the beef with its juices, the Parmesan, the rest of the salt and the remaining half of the black pepper. Toss, adding splashes of the reserved pasta water until the sauce coats the noodles.
11. Divide into four bowls and scatter the parsley over the top.