Go Back
Tagliatelle with sliced seared steak, creamy garlic sauce, parsley and parmesan in a shallow cream bowl, clearly visible browned steak edges.

Creamy Garlic Steak Pasta

Tender steak slices and tagliatelle in a garlic cream sauce, finished with parmesan and parsley. Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g tagliatelle
  • 450 g sirloin steak about 2 cm thick
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 4 garlic cloves minced
  • 180 ml heavy cream
  • 60 g parmesan finely grated
  • 2 tbsp parsley chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • 1 Large pot
  • 1 Heavy skillet
  • 1 Food thermometer

Method
 

  1. Bring a large pot of salted water to a boil. Cook the tagliatelle according to the package directions; reserve 250 ml cooking water before draining.
  2. Pat the steak dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat.
  3. Sear the steak on both sides until its center reaches 63°C / 145°F. Rest for at least 3 minutes before slicing across the grain; cooking time depends on thickness.
  4. Lower the heat to medium. Melt the butter in the same pan and cook the minced garlic for 30 seconds.
  5. Stir in cream and simmer gently for 3 minutes. Remove from the heat and stir in parmesan, loosening with reserved pasta water.
  6. Toss the pasta through the sauce, top with sliced steak and parsley, and serve immediately.

Notes

Demo recipe draft for the site preview. This recipe has not been kitchen-tested; client review is pending.
Use freshly grated parmesan for a smoother sauce. Add pasta water a little at a time; the sauce thickens as it cools.