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Tuscan Sirloin Steak with Fettuccine & Mushrooms in Three Peppercorn Sauce

This delectable dish will taste like it is from a fine Italian restaurant, but you’ll be happy to enjoy it in the comfort of your own dining room. Tender sirloin steaks are pan-roasted to perfection and then served thinly sliced over a bed of fresh fettuccine pasta with sautéed mushrooms and Swiss chard in our signature three peppercorn sauce.

Allergens: Wheat, Milk, Eggs, Soy

Ingredients: Sirloin steaks, Fettuccine (durum flour, eggs, semolina), Swiss chard, cremini mushrooms, three peppercorn sauce (beef stock, water, yeast extract, salt, tomato paste, Worcestershire sauce, cornstarch, sugar, butter, canola oil, green peppercorns, wheat flour, salt, herbs, spices), rosemary thyme butter (butter, canola oil, water, thyme, rosemary, salt) — 710 calories per serving; 31g total fat; 46g protein; 59g total carbohydrate; 4g dietary fiber

Supplies to gather

  • Preheated oven (bottom rack at 450°F)
  • Sauce pot (3 quarts or larger)
  • Oven-safe saute pan (10 inches or larger)
  • Kitchen knife & cutting board
  • Kitchen tongs
  • Cooking spoon
  • Pasta strainer
  • Kitchen towel
  • Paper towels
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Set the oven rack to the bottom position, and preheat to 450°F. Fill a sauce pot with 2 quarts of water, and place it onto the stovetop. Season the water with 2 tbsp. of salt, and bring to a boil. Use a kitchen knife and cutting board to thinly slice the cremini mushrooms.

Pat the sirloin steaks dry with paper towels, and season on both sides with salt and pepper.

Place a saute pan onto the stovetop, add 1-2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, place the sirloin steaks into the pan. Be careful for any oil splatter. Cook for 2 min to form a browned crust.

Step 2

Carefully return the hot pan to the stovetop. Set the heat to medium. Add 1 tbsp of cooking oil and the cremini mushrooms to the pan. Season with salt and pepper, and cook for 2 min, or until lightly browned. Add the Swiss chard, and cook for 1 min.

Meanwhile, add the fettuccine to the pot of hot water, and cook for 3-4 min, or to your desired doneness.

Add the three peppercorn sauce to the pan with the cremini mushrooms and the Swiss chard, and bring to a simmer. Reserve 2 tbsp. of the pasta.

Step 3

After allowing to rest, use the kitchen knife and cutting board to thinly slice the sirloin steaks.

Let’s plate: use tongs to place the fettuccine onto the serving plates. Spoon the vegetables and sauce over the pasta, and top with the sliced steak. Season with fresh-cracked black pepper as desired.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.