Steak and caramelised onion tagliatelle
https://www.coop.co.uk/recipes/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
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 65g
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Ingredients
- 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
Method
- Scatter the pepper on a plate
- Brush the steaks with 1 tsp of the Dijon and roll in the pepper
- 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
- Cover with foil and leave to rest
- 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
- Add a splash of water if needed to stop them from burning
- 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
- Put the rocket in a bowl, pour over the extra virgin olive oil and vinegar, then toss together
- Meanwhile, cook the pasta according to the pack instructions
- Drain, then stir in the sauce to coat. Thinly slice the steak and fold through the pasta
- Divide between serving dishes, top with the dressed rocket and grate or shave the cheese over to serve
