Traditional meals are served regularly during the holidays, so why not change it up and serve a rare specialty. This Steak & Lobster dish serves up the best of both worlds in a economical but impressive way. Make your dinner guests rave about a meal that most won’t soon forget. More impressive recipes can be found in my new book “The $10 Gourmet” which is available at your local book store.
3 – 1 lb (500 g) box of penne
3 Tbsp (45mL) olive oil
3 strip loin steaks cut into strips
1 onion, chopped
4 small rock lobster tails, peeled and sliced
1 cup (250mL) white cooking wine
½ cup (125mL) cream
¼ cup (60mL) balsamic vinegar
2 Tbsp (30mL) Dijon mustard
1 tsp (5mL) dry basil
1 tsp (5mL) dry thyme
½ tsp (2mL) sea salt
½ tsp (2mL) ground black pepper
2 Tbsp (30mL) dry parsley flakes
Bring large pot of salted water to a boil. Cook the pasta for 8 to 10 minutes, or until al dente.
While the pasta is cooking, heat the oil in a large sauté pan. Sauté the sirloin strips about 3-4 minutes. Add the onion and continue another 2 minutes. Add the remaining ingredients, except the parsley. Simmer the sauce for about 5 minutes or until thickens.
Drain the pasta. Mix it with the sauce and sprinkle the parsley on top. Serve.
