Steak and caramelised onion tagliatelle

Steak and caramelised onion tagliatelle
With caramelised omions, crème fraîche and beef fillet steak, this sophisticated pasta dish is sure to impress
Serves 4  / 
Prep 45 mins  / 
Cook 45 mins


2 tbsp coarsely ground black pepper
3 x 170g Co-op 14-day-matured beef fillet steaks
2 tsp Dijon mustard
1½ tbsp Co-op olive oil
20g Co-op unsalted butter
2 large onions, finely sliced
1 garlic clove, crushed
100ml dry white wine (optional)
200ml Co-op reduced fat crème fraîche
Zest of 1 lemon
70g pack Co-op rocket
1 tbsp Co-op extra virgin olive oil
½ tbsp Co-op balsamic vinegar of Modena
300g Co-op tagliatelle
50g Co-op Parmigiano Reggiano


Scatter the pepper on a plate

Brush the steaks with 1 tsp of the Dijon and roll in the pepper

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

Cover with foil and leave to rest

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. Add a splash of water if needed to stop them from burning

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

Put the rocket in a bowl, pour over the extra virgin olive oil and vinegar, then toss together

Meanwhile, cook the pasta according to the pack instructions

Drain, then stir in the sauce to coat. Thinly slice the steak and fold through the pasta

Divide between serving dishes, top with the dressed rocket and grate or shave the cheese over to serve