Creamy Steak and Leek Pasta

Ingredients:

• 500g pasta 
• 2 tbsp olive oil 
• 600g-900g rump steak 
• 1 large leek, thinly sliced 
• 1 onion, diced 
• 3 cloves garlic, minced 
• ¾ cup mushrooms, sliced 
• 1 tbsp thyme 
• 2 continental stock pots/ ½-¾ cup beef stock 
• 1 tbsp Dijon mustard 
• 250ml light thickened cream 
• ½-1 cup pasta water 
• ¼-1/2 cup parmesan cheese 
• Salt + pepper to season  
• Chives to season  

 Method: 

1. Heat 1 tablespoon of olive oil in a large pan over high heat. Season the steak with salt and pepper. Sear for 3–4 minutes per side (for medium), or until cooked to your liking. Rest for 5 minutes, then slice thinly. Set aside. 
2. Bring a large pot of salted water to the boil. Cook pasta according to packet instructions. Reserve ½–1 cup of pasta water, then drain and set aside. 
3. In the same pan, reduce heat to medium and add the remaining 1 tablespoon olive oil. Add the leek and onion, cooking for 4–5 minutes until softened. Stir in the garlic and mushrooms and cook for another 2–3 minutes. Add thyme, Dijon mustard and the stock (or continental stock pots with water). Stir to combine, then pour in the light thickened cream. Simmer for 3–4 minutes until slightly reduced. 
4. Combine the pasta: Toss the cooked pasta into the sauce. Add pasta water gradually until the sauce becomes glossy and coats the pasta well. Stir through parmesan. Divide pasta between bowls and top with the sliced steak. Finish with chives, cracked pepper and extra parmesan if desired.