creamy beef and basil linguine

another dodgy photo – sorry! again it’s in a  good cause – delicious food.

i rarely do creamy pasta sauces but every now and then it is well worth the extra calories. we’ve been buying these thin steaks for a few months now and find them a very versatile choice, not least given how quickly they defrost. favourite choices are miso and noodle or pho soup. this pasta recipe was also really good.

i fried a thinly sliced onion in some butter until they were soft and had started to caramelise. i added beef strips and turned the heat up so it cooked quickly. once the meat started to brown i added a glug of white wine, let it simmer and then added some double cream, a teaspoon of dijon mustard, a handful of shredded basil leaves, salt and freshly ground black pepper. we ate this tossed with linguine, with a rocket salad dressed with a balsamic vinaigrette on the side.