1 sirloin steak (roughly 270g – 300g)
1 onion finely chopped
Salt and pepper
Oil for frying
200g dried spaghetti
2 tsp ground black pepper
2 tbsp flour
130ml boiling water mixed with 3/4 beef stock cube
110g creme fraiche
Roughly chopped parsley (optional)
Recipe created by Amy Sheppard
If you’re planning on having steak this Valentine’s Day – you have to try this!! All of the wonderful flavours of a peppercorn sauce turned into a creamy pasta dish!
Take the steak out of the fridge 30 minutes before you need it.
Boil the kettle for the spaghetti and finely chop the onion.
Season the steak on both sides with salt and pepper.
Heat a drizzle of oil in a small non-stick pan.
When the oil is spitting hot, place the steak in the pan and fry for 2-3 minutes on each side, depending on the thickness of the steak and your preference.
Place boiling water in a saucepan and add the spaghetti. Bring to the boil, before turning the heat down and simmering for 10 minutes or until cooked (less if using fresh spaghetti) When the steak is cooked, set aside to rest.
In the same pan that the steak was cooked add the onions and a drizzle of oil if needed.
Fry the onions for 5 minutes on medium heat until soft. Add the ground peppercorn for the last minute.
Stir in the flour on the heat for 1 minute.
Add half the stock, bring to the boil stirring constantly, before adding the other half.
When bubbling, stir in the creme fraiche and gently bring to the boil. Turn the sauce off before it bubbles too furiously.
Drain the pasta, reserving a tablespoon of the pasta water.
Stir the sauce into the pasta with the reserved pasta water.
Divide between two plates.
Thinly slice the steak, divide it between the two dishes, finishing with a little extra ground pepper and some roughly chopped parsley. Serve with salad or roasted tomatoes.