Creamy Steak Tagliatelle

Creamy Steak Tagliatelle

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.



  1. 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. 
  2. 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). 
  3. Strain the pasta and add a tablespoon of oil. Gently mix to coat the pasta. 
  4. 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.
  5. Add the meat to the onion and garlic mix and increase the heat. Saute the meat until it's a nice brown colour. 
  6. 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.
  7. Slowly stir in the grated parmesan until the sauce becomes a thick and creamy consistency. Add salt and pepper, to taste.
  8. 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.