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Steak and caramelised onion tagliatelle

Steak and caramelised onion tagliatelle


With caramelised omions, crème fraîche and beef fillet steak, this sophisticated pasta dish is sure to impress - give it a go for date night

  • Feeds 4 Feeds 4
  • Ready in 45 minutes

Each serving contains

  • Energy
    2806kj 672kcal
  • Fat
    High 42%
  • Saturates
    High 68%
  • Sugar
    Low 9%
  • Salt
    Low 14%

% of adult’s reference intake | Carbohydrates per serving : 65g

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Big Bag Option


  • 2 tbsp coarsely ground black pepper
  • 3 x 170g Co-op 14-day-matured beef fillet steaks
  • 2 tsp Dijon mustard
  • 1½ tbsp Co-op olive oil
  • 20g Co-op unsalted butter
  • 2 large onions, finely sliced
  • 1 garlic clove, crushed
  • 100ml dry white wine (optional)
  • 200ml Co-op reduced fat crème fraîche
  • Zest of 1 lemon
  • 70g pack Co-op rocket
  • 1 tbsp Co-op extra virgin olive oil
  • ½ tbsp Co-op balsamic vinegar of Modena
  • 300g Co-op tagliatelle
  • 50g Co-op Parmigiano Reggiano


  1. Scatter the pepper on a plate
  2. Brush the steaks with 1 tsp of the Dijon and roll in the pepper
  3. Heat 1 tbsp of the oil in a large frying pan over a medium-high heat, then fry the steaks for 2 mins on each side for rare, or 3 mins for medium, depending on the thickness of the meat
  4. Cover with foil and leave to rest
  5. To make the sauce, put the remaining oil and the butter in the pan and gently fry the onion and garlic over a low heat for 5-10 mins, until soft and starting to caramelise
  6. Add a splash of water if needed to stop them from burning
  7. Pour in the wine, if using, and allow to reduce by half, then stir in the remaining Dijon, along with the crème fraîche and lemon zest
  8. Put the rocket in a bowl, pour over the extra virgin olive oil and vinegar, then toss together
  9. Meanwhile, cook the pasta according to the pack instructions
  10. Drain, then stir in the sauce to coat. Thinly slice the steak and fold through the pasta
  11. Divide between serving dishes, top with the dressed rocket and grate or shave the cheese over to serve