Some of my favorite recipes are the ones I didn’t plan just a few ingredients tossed together that end up tasting incredible. This peppercorn tagliatelle is exactly that! It was one of those “I’m hungry, let’s make something fast” dinners, and wow, it’s now a go-to.
What I love about this is how quick and simple it is. Juicy steak, creamy peppercorn sauce, and silky tagliatelle all done in about 15 minutes! It’s a single-serve dish, perfect when you’re just cooking for yourself and want something fancy without the fuss. Let’s jump in!
Method
1. Rub & Rest
Start by preparing your steak. Take your minute steak and give it a light spray of oil on both sides. Then, season it well with salt and black pepper. Let it rest on a plate while you get everything else going this gives the seasoning a chance to soak in a bit, and helps the steak cook more evenly later.
2. Boil Pasta
Next, fill a medium saucepan with water and bring it to a boil. Once bubbling, drop in your tagliatelle and cook it according to the package instructions usually around 8 to 10 minutes. You want it soft but still with a little bite (al dente). Once it’s cooked, drain it into a mixing bowl but don’t forget to save some of that starchy pasta water you’ll need it to help bind everything together later. Set the pasta aside while you move on.
3. Make Sauce
In the same pan you used for boiling the pasta, pour in the 125ml of skimmed milk and place it over a low heat. Slowly whisk in half a sachet (12.5g) of peppercorn sauce mix. Keep whisking gently as it warms, until it becomes a smooth, creamy sauce. You don’t want to rush this part or let the milk boil just let it gently thicken while you multitask on the next step.
4. Sauté Onion & Steak
While your sauce is cooking, place a frying pan or skillet over medium-high heat. Add a tiny bit of spray oil and toss in your sliced onion. Cook the onions for a few minutes until they start to soften and become golden. Push them to the side of the pan and lay your seasoned steak flat in the middle. Minute steak cooks fast so about 1 minute per side should be just right. Once it’s done, remove it from the pan and let it rest briefly on a cutting board.
5. Combine
Now it’s time to bring everything together. Take most of your peppercorn sauce (leave a little for topping) and add it back into the pasta pan along with your drained tagliatelle. Mix it all together gently. If the pasta feels too thick or sticky, add a splash of the pasta water you saved earlier. That starchy water helps loosen things up and makes the sauce cling to the pasta perfectly.
6. Plate & Finish
Slice your rested steak into thin strips. Now plate your creamy peppercorn tagliatelle into a bowl or plate. Place the steak strips right on top, and finish it all off with a drizzle of the remaining sauce. Serve it up hot and dig in right away for the best texture and flavor.
Necessary Tools
- Medium saucepan
- Frying pan or skillet
- Mixing bowl (for draining pasta)
- Whisk
- Knife and cutting board
- Tongs or spatula
Peppercorn Tagliatelle (Speedy, Creamy & Steak-Stacked!)
Cuisine: ItalianDifficulty: Easy1
servings5
minutes10
minutes15
minutesIngredients
90g tagliatelle pasta
½ a brown onion (thinly sliced)
100g minute steak (raw weight)
Salt and black pepper (to taste)
Spray oil
125ml skimmed milk
12.5g (½ sachet) peppercorn sauce mix
Directions
- Rub & Rest – Start by rubbing the minute steak with a light spray of oil and a pinch of salt and pepper. Let it sit while you prep the rest.
- Boil Pasta – Cook the tagliatelle according to package instructions (usually around 8–10 minutes). Drain it into a bowl and save the pasta water!
- Make Sauce – In the same pan, pour in the skimmed milk over low heat and slowly whisk in the peppercorn sauce mix until smooth and thick.
- Sauté Onion & Steak – In a separate pan, fry the sliced onion until soft. Add the steak and cook for about 1 minute per side (depending on thickness), then set it aside.
- Combine – Add most of the sauce and the cooked pasta back into the pan. Mix well, adding a splash of pasta water if needed to loosen it up.
- Plate & Finish – Slice the steak and place it on top of the pasta. Drizzle the rest of the sauce over everything and enjoy immediately!
Notes
- Don’t overcook the steak minute steak is thin and can turn chewy fast. 1 minute per side usually does the trick.
- Whisk the sauce gently so it stays smooth and doesn’t get lumpy.
- When combining pasta and sauce, go easy on the sauce at first. You can always add more, but too much from the start can drown the pasta.
Serving Suggestions
- Add a handful of rocket or baby spinach on the side for a fresh crunch.
- Grate a little Parmesan or pecorino on top if you want extra cheesiness.
- A slice of garlic bread would take this to the next level!
Fun Fact
Did you know peppercorn sauce was originally served with steak in French cuisine to bring out the meat’s flavor? It’s bold, peppery, and pairs beautifully with creamy pasta too like in this dish!
Conclusion
This speedy peppercorn tagliatelle is proof that delicious doesn’t have to mean difficult. It’s cozy, creamy, and packed with flavor and it’s ready in just 15 minutes! Whether you’re cooking solo or just want something satisfying without spending hours in the kitchen, give this a go. You won’t regret it.
