Hot Honey Creamy Brie Steak Pasta
If you love rich, indulgent pasta that still feels a little bit special, this creamy brie steak pasta is about to become your new obsession. It combines juicy pan seared steak, a velvety brie sauce, crispy sage and a drizzle of hot honey for the ultimate sweet heat finish. Creamy brie steak pasta is one of those recipes that looks restaurant worthy but is surprisingly simple to make at home. Whether you are planning a cosy date night or just want to level up your weeknight dinners, creamy brie steak pasta always delivers.
Equipment
- Large Pot
- large pan
Ingredients
For the steak
- 2 ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon oregano
- Sea salt and black pepper
- 1 tablespoon butter
For the sauce
- 1 tablespoon butter
- 160 g Brie with rind removed
- 1 shallot
- 2 cloves garlic
- ¼ chicken stock cube with 100ml hot water
- 75 ml double cream
- 1 tablespoon chopped fresh sage plus extra for frying and topping
- ½ teaspoon chilli flakes
- 1 teaspoon honey
- 300 g pasta conchiglie
- Black pepper
For the hot honey
- 1 tablespoon honey
- ½ teaspoon chilli flakes
Instructions
- Let your steak come to room temperature before cooking. This helps it cook more evenly, improves browning and keeps the centre juicy. Cold steak straight from the fridge can seize in the pan and lose moisture, which affects both texture and flavour.
- Rub the steaks all over with olive oil, paprika, oregano, salt and black pepper. If making crispy sage for topping Heat a small frying pan over medium heat and add a shallow layer of oil. Once warm, add the sage leaves in a single layer. Fry for 20 to 30 seconds until they turn darker green and feel crisp to the touch. Transfer to kitchen paper to drain. Set aside for topping. Bring a large pan of salted water to the boil and add the pasta just before you cook the steaks so everything finishes together.2 ribeye steaks, 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon oregano, Sea salt and black pepper, 300 g pasta
- Heat a wide frying pan over high heat. Once very hot, add the steaks. Cook for about one and a half minutes, flip and cook for another minute. Add butter and spoon it over the steaks for 30 seconds to baste them. Remove the steaks and leave them to rest loosely covered.1 tablespoon butter
- In the same pan, add more butter and the shallot. Fry for one minute, then add the garlic and cook for another 30 seconds. Push the shallot and garlic to the sides to make space in the middle of the pan. Add the brie and gently stir as it starts to melt.1 tablespoon butter, 160 g Brie, 1 shallot, 2 cloves garlic
- Pour in a little stock at a time, stirring until it fully blends with the cheese before adding more. Once the cheese has melted, add the remaining stock, double cream, chilli flakes, honey and sage. Stir until smooth, adding a spoonful or two of pasta water from the pot to loosen.¼ chicken stock cube with 100ml hot water, 75 ml double cream, 1 tablespoon chopped fresh sage, ½ teaspoon chilli flakes, 1 teaspoon honey
- Once ready drain the pasta, reserving some pasta water. Add the pasta to the sauce and toss until coated. If needed, loosen with a splash of pasta water. Mix honey with chilli flakes to make hot honey. Slice the rested steak. Serve the creamy brie steak pasta topped with steak slices, crispy sage, a drizzle of hot honey and a crack of black pepper.Black pepper, 1 tablespoon honey, ½ teaspoon chilli flakes
Notes
Always add stock gradually to the melted brie. This keeps the sauce smooth and prevents it splitting. Rushing this step can cause the cheese to clump instead of turning silky and creamy.
Tried this recipe?Let us know how it was!