200g fresh tagliatelle

300 - 300g rump steak roughly 1/2" thick

20g butter

3 sprigs of fresh rosemary, leaves removed and finely chopped

A good pinch of salt and pepper together in a ramekin

Steak tagliatelle with rosemary butter

preparation 4 mins • you cook for 12 mins •

Serves 2

Watch a 30 second preview of my cook-along video below

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This recipe is the epitome of simplicity and it's so quick to make. Succulent steak & fresh tagliatelle bound together with melted butter that's infused with the beautiful aroma of chopped fresh rosemary. This recipe contains only 4 ingredients yet it's so tasty and moreish!

Large frying pan/wok to cook the steak

Large pan of salted boiling water to cook the pasta

Small saucepan to melt the butter & rosemary

Colander to drain the pasta

Ramekin for the salt and pepper - it means you can touch the salt with steak hands!


Before you start have all the ingredients out and ready. Have a pan of salted boiling water on the hob. Put your large pan on the hob on a high heat and click here!


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Put a pan of salted boiling water on the hob. Put your large pan/wok on the hob on a high heat. Drizzle a teaspoon of oil onto the steak and rub the oil in on both sides before sprinkling a good pinch of salt and pepper all over. By now your frying pan should be getting nice and hot, so place the steak into the pan and leave it for 1.5 minutes. Whilst the steak is in the pan, give your hands a wash and pop the pasta into the salted boiling water. Stir the pasta and make a quick note of the time as it will take 4 minutes to cook from this point.

After the steak has had 1.5 minutes on the one side it should be really nice and caramelised. Turn it in the pan and cook on the other side for a further 1.5 minutes. This will provide a steak that is cooked medium. For a slightly more well done steak, leave it for a further 30 seconds on each side.

Once the steak has had 1.5 minutes on the other side, remove it from the pan and place on a chopping board to rest for 2 minutes. Whilst the steak is resting, add the butter to the small saucepan and turn the heat on low. Throw in the chopped rosemary which will infuse the butter.

Leave the butter to melt and bubble gently while you check the pasta which should be cooked by now. Drain it through a colander. 

Slice the steak into thin strips and it back into the frying pan it was cooked in. Add roughly half the pasta and then pour over the melted butter. Stir thoroughly then add in the remaining pasta and stir again ensuring everything is coated with the butter.

To serve, simply divide between two pasta bowls or plates.

I hope that you enjoy it.


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