Steak pasta
Serve up this creamy tagliatelle crowned with juicy slices of steak for an easy but impressive meal. Enjoy with a bottle of your favourite grape for the perfect dinner for two
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Prep:20 mins
Cook:30 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 1113
-
fat 64g
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saturates 35g
-
carbs 77g
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sugars 0g
-
fibre 5g
-
protein 55g
-
salt 1.29g
Ingredients
- 300g rump steak
- 2½ tsp olive oil
- 200g tagliatelle
- 4 garlic cloves , crushed
- 250ml chicken stock
- 150ml double cream
- 5g chives , finely chopped
- 40g parmesan , finely grated
Method
Pat the steak dry, then rub all over with ½ tsp oil and season. Heat a large frying pan over a medium heat and, once hot, fry the steak for around 2-4 mins on each side until cooked to your liking (55C internal temperature for medium). Remove from the pan and set aside.
Meanwhile, bring a large pan of salted water to the boil and once the steak is cooked, add the tagliatelle and cook following pack instructions, around 8-10 mins.
While the pasta cooks, wipe out the frying pan and heat the remaining oil. Cook the garlic for a minute or two, then stir in the stock and simmer until reduced by around half (turn up the temperature if needed). Pour in the cream and add half the chives. Cook for 1-2 mins until combined well, then stir in most of the parmesan.
Drain the tagliatelle, add this to the frying pan and mix well. Cook for 1-2 mins in the sauce, seasoning well with freshly ground black pepper. Divide between two pasta bowls before topping with the sliced steak and sprinkling over the remaining chives and parmesan.
