About the recipe

This recipe is a great way to use a good leftover steak. It is like a steak au poivre dinner but in pasta form. The seared mushrooms help add another layer of meaty umami and the broccoli helps keep things honest

Preparation

1. In a large skillet or wok, heat olive oil over medium-high heat. Add mushrooms and a pinch of salt and cook until well browned. Remove mushrooms and set aside in a bowl. Add steak and cook until well browned. Remove steak and place in bowl with mushrooms.
2. Meanwhile, bring 4 quarts of water with 1 tbl kosher salt to a boil. Cook conchiglie pasta according to directions until al dente.
3. Reduce heat to medium and add shallot. Cook until softened, then add the garlic and cook until fragrant, about 30 seconds. Add the cognac and bring to a rapid simmer. Cook, scraping up browned bits from pan, until reduced by about half. Add worcestershire sauce and vinegar and cook for a few seconds more.
4. Add broccoli to pan and a pinch of salt and cook until beginning to brown but still remains crunchy. Return mushrooms and steak to pan. Stir in heavy cream and black pepper.
5. Drain pasta, reserving about a cup of cooking liquid. Add pasta to the pan with the sauce and stir to combine, adding pasta water as needed to create a creamy sauce. Season with salt to taste.
6. Divide pasta into bowls and top with cheese.