Tagli­atelle with Pep­pered Steak and Le­mon­cream Sauce

Serves 4

Gourmet (South Africa) - - COOKING SCHOOL -

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.

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