Steak with Sugo Pomodoro Pasta and Crab Bonbons
By M&S Food
Published on 11 August 2025
Level up your next date night with this restaurant-style dish by chef Shelina Permalloo from M&S’s Cooking with the Stars. Butter-basted ribeye steak is served with silky tomato tagliatelle and crisp crab bonbons for an impressive meal for two.
Time and servings
1 hr 40 minsTotal time
40 minsPrep time
1 hrCooking time
Ingredients
- 100g pack M&S Collection White and Brown Crab Meat
- 25g cream cheese
- 1 tsp dijon mustard
- ½ lemon, juice only
- 5g chives, finely chopped
- ½ tsp paprika
- 1 egg, beaten
- 50g panko breadcrumbs
- 2 tsp olive oil spray
- 1 tbsp olive oil
- 2 x 200g ribeye steaks, at room temperature
- 2 tbsp unsalted butter
- 2 garlic cloves, smashed
- 200g M&S Fresh Tagliatelle
- 340g tub M&S Tomato and Basil Pasta Sauce
- 10g basil, leaves picked
Method
Step 1
To make the bonbons, mix the crab, cream cheese, mustard, lemon juice, chives and paprika in a bowl with salt and pepper until well combined. Cover and chill for at least 30 mins.Step 2
Put the beaten egg and panko into separate shallow dishes. Then, using wet hands, scoop the crab mixture into balls the size of a conker. Dip into the egg then panko, covering completely.Step 3
Heat the air fryer to 180°C for 3 mins. Set the bon bons in the air fryer and spray with olive oil spray, cook for 8-10 mins until golden brown and crisp.Step 4
Heat a heavy-based pan over a high heat. Add 1 tbsp oil and heat until hot, but not smoking. Add the steaks to the pan and cook for 8-10 for medium-rare, turn halfway through and add the butter and garlic to the pan, basting as they cook.Step 5
Remove the steaks and set aside to rest for 5-10 mins on a lipped plate.Step 6
Whilst the steak rests, cook the pasta to pack instructions, then drain well.Step 7
Meanwhile, gently heat the tomato and basil sauce in a pan. Once simmering, add the cooked pasta and toss to coat. Remove from the heat and toss with a little extra butter, if needed.Step 8
Slice the steak against the grain, serve with pasta, bonbons and scattered with basil.