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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Season and cook the steaks as preferred for about 3 1/2 minutes each side until browned, then remove from the pan and set aside covered in foil to keep warm.
Pour a dash of white wine into the pan to deglaze, then add a knob of butter and melt.
Add the onion and cook for a few minutes until softened, then add the mushrooms and garlic.
Allow this to cook down, stirring occasionally, while you put the pasta on to boil.
When the pasta is almost cooked, add a handful of fresh chopped sage, freshly grated Parmesan, and approximately 200 ml double cream to the sauce.
Simmer and add pasta water until the sauce is at the desired consistency.
Add the pasta and toss well, then slice the steak and serve with some fresh Parmesan.
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For a richer flavor, use a good quality Parmesan cheese.
If you prefer a thicker sauce, reduce the amount of pasta water added.
Can I use a different type of pasta?
Yes, you can substitute tagliatelle with any pasta of your choice.
What can I use instead of white wine?
You can use chicken broth or leave it out entirely.
How do I know when the steak is cooked?
Cook the steak until it reaches your desired level of doneness, using a meat thermometer if needed.
Can I make this dish ahead of time?
It's best served fresh, but you can prepare the sauce and cook the pasta just before serving.
What mushrooms work best for this recipe?
Button or cremini mushrooms are great choices for this dish.
