Ingredients:
- Sirloin, ribeye or rump steak
- 1 tsp dijon mustard
- 2 tbsp wholegrain mustard
- 2 tbsp olive oil
- 2 or 3 shallots (finely sliced)
- 1 clove of garlic (crushed)
- 2 tbsp of creme fraiche
- Juice of 1/2 a lemon
- Tagliatelle
- Rocket salad
- Grated parmesan
- Salt and pepper
Start by putting a pan of water on to boil. Whilst that’s heating up grind a good amount of pepper onto both sides of your steak and then rub in a tablespoon of wholegrain mustard onto both sides and finally add a little salt to both sides. Heat a second pan up, add a little olive oil and cook the steak for a couple of minutes either side then remove to a plate. Turn the temperature down on the pan you’ve just taken the steak out of and add a little more oil. Put the pasta in the now boiling water to cook for 8-10 minutes. Add in the shallots and garlic to the ex-steak pan and cook for 3-5 minutes being careful not to burn the garlic. Add in the creme fraiche and the lemon juice along with the teaspoon of dijon mustard. Keep this on a low to medium heat, stirring regularly. Slice the steak up thinly, roughly 5mm thick. Once the pasta is cooked drain it off and return it to it’s pan. Add in the sauce and stir around lightly for a few seconds. Then add in the beef and stir again. Finally, add in a handful of rocket salad and stir until everything is distributed evenly.
Serve straight away with some grated parmesan over the top to finish! Lovely!
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