Penne with Peppered Beef

Cook penne according to package directions. Drain.

Meanwhile, rub peppercorns and 1/2 tsp (2 mL) of the salt over both sides of steak. In large non-stick skillet, heat half of the oil over high heat; cook steak for about 3 min per side or until desired doneness. Transfer to cutting board and cover with foil to keep warm.

Reduce heat to medium-low and add remaining oil to pan; cook garlic, onion, paprika and thyme, stirring, for about 5 min or until softened, adding 1 tbsp (15 mL) of water if necessary to prevent burning. Add flour; cook, stirring, for 1 min.

Add milk, beef stock, mustard and remaining salt; simmer, stirring, for about 5 min or until reduced and thickened. Add pasta and toss to coat. Spoon into serving bowls. Slice steak thinly across the grain and arrange over pasta. Sprinkle with parsley.

To crack peppercorns, pour into a sealed plastic bag, place on cutting board and crush using bottom of saucepan or rolling pin.

For the Adventurous: Try different peppercorns: Increase peppercorns to 2 tbsp (30 mL) and use mixed red, white and black peppercorns or seasoned peppercorns such as Lemon Pepper.

Healthy Eating Tip: Boost your B12- The beef and milk in this recipe are both excellent sources of vitamin B12- important in producing red blood cells. B12 is found naturally in milk products, meat and eggs.