for 4 people

Pasta

400 g	pasta (e.g. Tagliatelle)
	salted water, boiling

Entrecôte

	olive oil for frying
2	beef entrecôtes (each approx. 200 g)
¼ tsp	salt
a little	pepper

Sauce

1	onion, halved, cut into thin strips
1 ½ dl	white wine
2 dl	single cream for sauces
2 sprig	thyme, leaves torn off
	salt and pepper to taste

How it's done

Pasta

Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water.

Entrecôte

Heat a dash of oil in a frying pan. Season the meat, fry for approx. 2 mins. on each side. Remove from the oven, cover the meat and leave to rest for approx. 5 mins. Reduce the heat, wipe the cooking fat from the pan, add a dash of oil to the same pan.

Sauce

Add the onion, sauté for approx. 3 mins. Pour in the wine, reduce by half. Add single cream for sauces, thyme and the reserved cooking water, bring to the boil. Reduce the heat, add the pasta, mix, heat through, season.

To serve

Plate up the pasta. Slice the entrecôte and arrange on top.

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