Steak and caramelised onion tagliatelle

Method

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