Culinary Collection
Peppered Beef and Truffle Alfredo Campanelle
with mushrooms
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 fl. oz. Cream Sauce Base
- 6 oz. Campanelle Pasta
- 4 oz. Cremini Mushrooms
- 1 Shallot
- 1 oz. Grated Parmesan Cheese
- ⅘ oz. Truffle Butter
- ⅖ oz. Mushroom Broth Concentrate
- ¼ oz. AP Flour
- 6 Chive Sprigs
- ½ tsp. Garlic Salt
- ½ tsp. Coarse Black Pepper
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories870
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Carbohydrates80g
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Net Carbs73g
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Fat42g
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Protein47g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem mushrooms and cut caps into 1/4” slices.
Mince chives.Peel and halve shallot. Slice thinly.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Vegetables
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms, shallots, and half the garlic salt (reserve remaining for steak strips) to hot pan. Stir occasionally until browned, 4-6 minutes. -
4 Add the Sauce and Pasta
Add cream base, butter (to taste), 3/4 the cheese (reserve remaining for garnish), 2 Tbsp. reserved pasta cooking water, and a pinch of salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir in pasta until heated through and sauce is slightly thickened, 2-3 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While sauce and pasta cook, continue recipe. -
5 Cook Steak Strips and Finish Dish
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add steak strips, coarse black pepper, and remaining garlic salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.Add flour and stir until no dry flour remains. Add mushroom base and 1/2 cup water. Stir to combine and bring to a simmer.Once simmering, stir often until slightly thickened, 2-3 minutes.If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner and rest, 3 minutes.Plate dish as pictured on front of card, topping pasta with steak strips. Garnish with chives and remaining cheese. Bon appétit!
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