Beef Tagliatelle, Cherry Tomatoes & Tarragon

Prepare Ingredients:

Add a pot of salted water to heat and bring to the boil. Wash the fresh produce. Peel and thinly slice shallot. Peel and mince garlic. Grate zucchini. Tip: Peel zucchini prior to grating if you want to hide it well from the kids!. Halve cherry tomatoes. Pick tarragon leaves reserving some for garnish and finely chop.

Cook Steak:

Pat dry steak with paper towel; season with salt and pepper on both sides. Heat oil in a large deep pan over medium-high heat enough to cover base. Add the seasoned steak and cook 2-3 minutes before flipping. Flip 3 times for a total cooking time of 10-12 minutes or to your preferred doneness. Remove from pan and allow to rest.

Cook Pasta:

Once pot of water is boiling, add the pasta and cook 4-5 minutes, or until al dente still slightly firm to the bite. Drain well, reserving ½ cup of cooking water. Tip: Drizzle with a little olive oil to prevent pasta from sticking together.

Make Sauce:

In the same pan used to cook the steak, sauté shallot for 2 minutes over medium heat. Add garlic and grated zucchini and cook for further 2-3 minutes. Add chopped tarragon, sour cream sauce base, cherry tomatoes and ¼ cup reserved pasta water. Bring sauce to a simmer and cook for 3-4 minutes.

Finish Pasta:

Thinly slice steak. Add pasta straight into pan with sauce. Warm through and take off heat.

You Plate It:

Add sliced steak to pasta and toss to combine. Season with salt and pepper to taste. Serve with a side of lettuce leaves and garnish with reserved tarragon. Enjoy!