Ingredients:​

Sauce and Pasta:

- 1 full pack mushrooms, sliced

- 1 large tablespoon garlic, minced

- 1 teaspoon mixed herbs

- Beef broth (from cooking the steak, plus extra if needed)

- Salt and black pepper, to taste

- 1 full packet basil pesto mayo (Woolworths)

- Italian white tagliatelle (or real Italian pasta of choice)

- Salt & Black Pepper, to taste

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Steak:

- 600 – 800g rump steak

- Small amount of oil (only if pan-frying)

Method:

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Braise the mushrooms:

• Heat a pan over medium–low heat.

• Add mushrooms with a pinch of salt.

• Let them slowly soften and release their moisture. Add the garlic and cook gently (do not brown).
   

Add the broth:

• Pour in the beef broth (including the juices from your cooked steak).  

• Let it gently simmer for several minutes so flavours combine.

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Season and rest:

• Add mixed herbs, salt, and black pepper.

•  Stir and then let the sauce stand briefly off the heat — this allows the flavours to settle.
   

Add basil pesto mayo:​

• Stir in the entire packet of basil pesto mayo.

• Keep the heat low and do not boil.

• The sauce should be loose, glossy, and broth-forward.
   

Cook the pasta:​​

• Cook real Italian white tagliatelle in well-salted water until al dente.

• Drain and add directly to the sauce.

• Toss gently so the pasta absorbs the broth.

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Cook the steak:​

• Air fryer (healthier option): cook until medium rare.

• Pan option: cook quickly in a little oil.

• Rest the steak, then slice against the grain.

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Serve:​​

• Add steak to the pasta or place on top.

•  Finish with black pepper.