Ingredients

2 tbsp coarsely ground black pepper 3 x 170g Co-op 14-day-matured beef fillet steaks 2 tsp Dijon mustard 1½ tbsp Co-op olive oil 20g Co-op unsalted butter 2 large onions, finely sliced 1 garlic clove, crushed 100ml dry white wine (optional) 200ml Co-op reduced fat crème fraîche Zest of 1 lemon 70g pack Co-op rocket 1 tbsp Co-op extra virgin olive oil ½ tbsp Co-op balsamic vinegar of Modena 300g Co-op tagliatelle 50g Co-op Parmigiano Reggiano;

Method

Scatter the pepper on a plate Brush the steaks with 1 tsp of the Dijon and roll in the pepper Heat 1 tbsp of the oil in a large frying pan over a medium-high heat, then fry the steaks for 2 mins on each side for rare, or 3 mins for medium, depending on the thickness of the meat Cover with foil and leave to rest To make the sauce, put the remaining oil and the butter in the pan and gently fry the onion and garlic over a low heat for 5-10 mins, until soft and starting to caramelise. Add a splash of water if needed to stop them from burning Pour in the wine, if using, and allow to reduce by half, then stir in the remaining Dijon, along with the crème fraîche and lemon zest Put the rocket in a bowl, pour over the extra virgin olive oil and vinegar, then toss together Meanwhile, cook the pasta according to the pack instructions Drain, then stir in the sauce to coat. Thinly slice the steak and fold through the pasta Divide between serving dishes, top with the dressed rocket and grate or shave the cheese over to serve