So, About This Steak Tagliatelle (Or: That Time I Impressed Myself)
Ever have one of those days where you just want to eat something a little bit fancy but also, like, not spend your entire evening stuck in the kitchen? That’s where this Steak Tagliatelle comes in. I first made it after a long, rainy Tuesday, mostly to use up a steak in the fridge that was giving me the stink eye. It turned out so good I actually texted a photo to my brother (who, if you knew him, is more of a takeout burrito type). He replied, “You made that?!” Anyway, now it’s my secret trick whenever I want to feel a bit chef-y without much fuss. You might just start craving this on random weeknights too. I won’t judge if you eat it straight from the pan—sometimes I do (don’t tell anyone).
Why You’ll Love This (Or At Least, Why I Do)
I make this when I want to feel fancy-ish but still want dinner by, like, 7:30. My family goes wild for this, maybe because steak and pasta is just a winning combo (or maybe because I sometimes add extra cheese; who knows?). Plus, the sauce is creamy but not too heavy—sort of like a cozy jumper for your noodles. Also, that bit where you get to pour wine into the pan…I mean, c’mon, that’s the fun part! Oh, and I used to always overcook steak in recipes like this, but I’ve learned a trick or two (more on that later; stay tuned).
Everything You’ll Need (With My Usual Last-Minute Swaps)
- 250g dried tagliatelle (or honestly, any wide pasta; pappardelle is great too, and on one desperate evening, I used fettuccine—still tasty)
- 1 decent steak (sirloin’s my usual, ribeye if I’m feeling flush; my granny swore by flank but I think that’s her Yorkshire thriftiness showing)
- Olive oil (just enough to sear; sometimes I use butter if I’m channeling Julia Child)
- 2-3 cloves garlic, minced (but hey, I won’t judge if you use the jarred stuff, I’ve done it in a pinch)
- A splash of dry white wine (or chicken broth if you’re out of wine—though where does all the wine go? Hmm…)
- 150ml double cream (single cream works, it’ll just be a teensy bit less rich)
- 1 handful of grated Parmesan (the real stuff is best, but I’ve used the pre-grated tub and survived)
- Salt & pepper (don’t be shy)
- Fresh parsley or basil, chopped (optional, but looks nice, doesn’t it?)
How I Make It (With a Few Detours)
- First, bring a big pot of salted water to a boil. Drop in your tagliatelle and cook until just al dente. Don’t wander off—overcooked noodles are a crime (or at least, a minor kitchen misdemeanor). Save about a mugful of pasta water before you drain it; trust me on this.
- Meanwhile, pat your steak dry, season it with salt and pepper, and get a big frying pan really hot. I usually add a splash of olive oil—butter if I’m feeling extra. Sear the steak for about 2-3 minutes per side (for medium-rare; longer if you like it less pink). If you’re the measuring type, you want it about 54°C inside. Or just prod it and hope for the best (I do). Let it rest on a board while you do the rest.
- In the same pan—don’t wipe it!—add another glug of oil if needed, toss in your garlic, and cook just until it smells amazing (don’t burn it or you’ll be sad, trust me). Splash in your wine, let it bubble and reduce for a minute or so, scraping up all those tasty bits.
- Stir in the cream and most of the Parmesan, and let it simmer gently. This is where I usually sneak a taste (you know, for science). If it gets too thick, slosh in a bit of that pasta water you saved.
- Slice up your steak (across the grain is key—though if you forget, it’s not the end of the world), toss it into the pan, and add the drained pasta. Toss everything together gently until coated and glossy.
- Chuck in the herbs if you’re using, and serve with the rest of the cheese. If anyone asks, yes, it took ages. (It didn’t, but why not enjoy the glory?)
Notes From My Actual Kitchen
- I once tried using leftover roast beef in this—honestly, not my best idea. A bit tough. Stick to fresh steak if you can.
- If the sauce looks split, whisk in a splash more cream or some pasta water—it usually comes back together. Usually.
- Some days I add mushrooms or spinach; other days I just can’t be bothered.
Variations I’ve Tried (Some With Regrets)
- I once swapped the cream for crème fraîche—gives it a tangy twist that’s surprisingly nice.
- Blue cheese instead of Parmesan works, but it’s a bit…pungent. My partner liked it, I was on the fence.
- Tried making it with tofu steak once (don’t ask, was feeling experimental)—let’s just say the steak version is better.
What Kit You’ll Need (And How I’ve Fudged It)
- Large pot (for pasta)
- Frying pan/skillet (if you’ve only got a saucepan, it’ll work, just don’t crowd the steak)
- Sharp knife (though I’ve used a bread knife in a pinch—slightly shambolic, works okay)
Storing Leftovers (Not That You’ll Have Any)
If you somehow have leftovers, let them cool and stash in a sealed container in the fridge. Reheat gently with a splash of water or cream. Honestly, in my house it never lasts more than a day—pasta gremlins, I suspect.
How I Like to Serve It
I usually pile this high in big bowls with extra Parmesan on top. Sometimes we add a side of garlic bread (store-bought, I admit it), or a simple salad if I’m feeling virtuous. Oh, and a glass of the wine you used in the sauce—waste not, want not. My cousin claims it’s best eaten in pyjamas, but that’s up to you.
Pro Tips (Learned The Hard Way…)
- I once tried rushing the steak—ended up chewy. Let it rest, even if you’re starving.
- If you add the cream before reducing the wine, it can taste a bit weird—just wait that extra minute. Actually, I find it works better if you’re patient here.
- Taste before serving! Sometimes it needs a smidge more salt than you think.
People Actually Ask Me These Things (Really!)
- Can I use a different cut of steak? Absolutely! I’ve used rump, sirloin, even bavette. Just slice it thinly and don’t overcook.
- What if I don’t have cream? Greek yoghurt or crème fraîche will do in a pinch—just add it off the heat so it doesn’t split.
- Is it okay to skip the wine? Sure, you can use chicken or veggie broth, though I think wine adds a bit of magic (and makes me feel like I know what I’m doing).
- Do I need fresh pasta? Nope, dried is what I use most often. Fresh is lovely but not essential at all.
- How can I make it gluten-free? Grab some GF pasta and you’re golden. The sauce itself is fine as is.
By the way, if you’re a pasta nerd like me, you might enjoy checking out this guide on making your own pasta—I’ve only tried it once, but it was wild. Or for a totally different steak pasta vibe, Bon Appétit has a recipe that’s a bit more tomato-y (worth a look!).
And if you’re still with me, hats off—you’ve got the patience of a saint (or maybe just really want some steak tagliatelle). Either way, buon appetito!