(Creamy Paprika Steak Shells)
🍷 Introduction:
This cozy, luxurious dish pairs seared steak with a velvety paprika cream sauce and tender pasta shells that cradle every drop of flavor. Drawing inspiration from French bistro classics and Eastern European spice, it balances boldness and softness in every bite. It’s perfect for a dinner party or a romantic night in—simple to make, but with layered depth.
🛒 Ingredients: (Serves 4)
For the Pasta:
- 300g (10.5 oz) medium pasta shells (coquillettes or conchiglie)
- Salt for boiling water
For the Steak:
- 400–500g (14–18 oz) ribeye or sirloin steak, room temperature
- 1 tbsp olive oil
- Salt & black pepper to taste
For the Sauce:
- 2 tbsp unsalted butter
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1 tbsp sweet paprika (smoked paprika optional)
- ½ tsp hot paprika or chili flakes (optional, for heat)
- 150ml (⅔ cup) dry white wine or beef broth
- 250ml (1 cup) heavy cream (crème fraîche or double cream also work)
- 1 tsp Dijon mustard
- Salt and freshly ground pepper, to taste
- 1 tbsp chopped fresh parsley (for garnish)
- Freshly grated Parmesan (optional)
👩🍳 Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta shells until just al dente (they’ll continue to cook in the sauce later). Drain, toss with a little olive oil, and set aside.
2. Sear the Steak:
- Pat the steak dry. Season generously with salt and black pepper.
- Heat 1 tbsp olive oil in a heavy skillet over high heat until shimmering.
- Sear the steak for 2–3 minutes per side for medium-rare, or to your desired doneness.
- Remove to a plate and let rest 5 minutes. Slice thinly against the grain, then cut into bite-sized pieces.
3. Make the Creamy Paprika Sauce:
- In the same pan, reduce heat to medium. Add butter and let it melt.
- Sauté the shallot for 2–3 minutes until translucent.
- Add garlic and stir for 30 seconds, careful not to burn it.
- Stir in both paprikas and cook for 1 minute until aromatic.
- Deglaze the pan with white wine or broth, scraping any browned bits.
- Let it reduce by half (2–3 minutes), then lower the heat.
- Stir in the cream and Dijon mustard. Simmer gently for 3–5 minutes until thickened slightly.
- Taste and season with salt and pepper.
4. Combine & Serve:
- Add the sliced steak and cooked pasta to the sauce.
- Toss gently to coat everything evenly. Warm through for 2 minutes.
- Serve immediately in shallow bowls.
- Garnish with chopped parsley and optional Parmesan.
🔪 Methods & Chef’s Tips:
- Meat doneness: Use a meat thermometer—medium rare is 54–57°C (130–135°F).
- Paprika choice: Sweet paprika gives warmth, smoked adds depth. A touch of hot paprika or chili adds contrast.
- Cream substitute: You can use crème fraîche or a mix of milk and mascarpone for a tangier, lighter version.
- Vegetarian version? Swap steak with mushrooms (shiitake or portobello) or seared eggplant.
🍽️ Serving Suggestions:
- Crusty baguette to soak up the sauce
- Light green salad with lemon vinaigrette
- A chilled glass of dry white wine (like a Sauvignon Blanc or Chardonnay)