Tagliatelle with Peppered Steak and Lemoncream Sauce
1T heaped mixed peppercorns sea salt
500 g sirloin steak
3 to 5T dijon mustard oil, for frying
1 red onion, finely sliced 2 garlic cloves, crushed
1/2 cup sour cream zest and juice of 1/2 lemon 350g tagliatelle handful of rocket fresh parmesan, grated
1. Crush the mixed peppercorns in a mortar and pestle and spread evenly on a small plate, then scatter some sea salt on top. 2. Brush both sides of the steaks with the dijon mustard then press into the crushed pepper.
3. Heat the oil in a frying pan and fry the steak to your liking. 4. Remove to a plate to rest and add some more oil to the pan. Gently soften the red onion, then add the crushed garlic cloves. 5. Stir through the sour cream, dijon mustard, lemon zest and juice. 6. Cook the tagliatelle in a large pan of salted water until al dente, then return to the pan and spoon over the creamy sauce, stirring to coat. 7. Thinly slice the steak and fold through the pasta with the rocket and garnish with grated parmesan.