Steak Alfredo by Tanerxaydin

Ingredients

• 2 (6 oz / 170g) rump steaks
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, plus more for garnish, divided
• 200g (7 oz) tagliatelle pasta
• 4 tbsp (56g) unsalted butter
• 2 cloves garlic, minced
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) grated parmesan cheese, plus more for serving
• 2 tbsp fresh parsley, chopped

Instructions

1. Season the rump steaks generously with 1/4 tsp salt and 1/4 tsp black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the steaks for 3-4 minutes per side for medium-rare, or 4-5 minutes per side for medium doneness. Remove from skillet and let rest on a cutting board for 5-7 minutes before slicing against the grain.
3. While the steak rests, cook the tagliatelle pasta according to package directions in salted boiling water until al dente. Reserve 1/2 cup of pasta water before draining.
4. In the same skillet (no need to clean), melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until it slightly thickens.
6. Reduce heat to low, then gradually whisk in the 1/2 cup grated Parmesan cheese until smooth and melted. Season with remaining 1/4 tsp salt and a pinch of black pepper.
7. Add the drained tagliatelle to the Alfredo sauce, tossing to coat. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until desired consistency is reached.
8. Serve the creamy tagliatelle on plates, topping each with sliced rump steak. Garnish with fresh chopped parsley and a generous crack of black pepper, and extra Parmesan if desired.