Asian Fusilli with Pine Nuts and Dry-Aged Beef

Asian fusilli with pine nuts and dry-aged beef

Pasta is a classic - it can never go wrong! We've adapted this one with an asian twist, with sweet hearty noodles, often served with beef or grilled chicken. Traditionally, in Asia it is made with soba (buckwheat) noodles which are thin noodles made from buckwheat flour.

It's a perfect partner with matured steak, we've given it a refined finish with pine nuts, giving it a nutty texture. For this recipe, you can either use soba noodles which can be purchased from your local asian supermarket, or any other pasta with your favourite sort of matured steak.

Serves 4 people | Difficulty: Easy


  • 2 dry-aged steaks, 200 grams each
  • 500 grams of noodles
  • 150 ml soy sauce
  • 5 tablespoons honey
  • 30 grams of pine nuts
  • Pepper & Salt
  • Rosemary
  • Thyme




  1. Mix soy sauce with honey. Stirring well, season with pepper, salt, rosemary and thyme.


  1. Cook the noodles in salted water until al dente, drain.
  2. Mix the pasta with the marinade, place in pan.
  3. Keep it warm. Preheat the grill.
  4. Brush the two steaks with a little bit of oil.
  5. Grill steaks rare or medium, let it rest a bit.
  6. Heat the pasta for about 5 minutes.
  7. Put the pine nuts under the noodles.
  8. Serve pasta on plates, add some salt. Cutting steaks into fine strips. Add on the pasta.

Enjoy it hot.

Tip: The dish can also be served on a large plate and is suitable for the whole family as a weekend dish. Arrange the dry-aged beef in the middle and garnish with a few pine nuts.

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