Forget fancy-pants cooking with complicated ingredients and over the top gadgetry; there is power in simplicity. This creamy steak tagliatelle recipe is a testament to the importance of keeping it clean; it is simple yet exceptional.
- 1 bag of tagliatelle pasta.
- 50ml extra virgin olive oil.
- 1 tbsp butter.
- 3 cloves garlic, diced.
- 1 large white onion, diced.
- 100g parmesan cheese, grated (plus extra for garnish).
- 500ml cream.
- 160ml dry white wine.
- 200g beef.
- Salt and pepper, to taste.
- Wild rocket for garnish.
- Remove the steak from its packaging and let it sit outside the fridge until it comes to room temperature. Using a sharp knife, slice the beef against the grain into thin strips, then put aside.
- In a pot, bring water to the boil then add salt and oil. Next, add the pasta and allow to cook until it's al dente (firm to the bite).
- Strain the pasta and add a tablespoon of oil. Gently mix to coat the pasta.
- In a pan, over low heat, add a tablespoon of butter with a tablespoon of oil. Saute the onion and garlic until both become translucent.
- Add the meat to the onion and garlic mix and increase the heat. Saute the meat until it's a nice brown colour.
- Deglaze pan with the white wine and let it reduce until half the wine is gone. Reduce the heat then add the cream; let it simmer until all flavours are infused and meat is tender.
- Slowly stir in the grated parmesan until the sauce becomes a thick and creamy consistency. Add salt and pepper, to taste.
- Finish off with some more grated parmesan and wild rocket. If you craving something spicy, you can add some chopped chillies or chilli flakes to the sauce.