Beef and Caramelised Onion Fettucine
Photography Manja Wachsmuth.
Using thin strips of steak means this pasta dish comes together fast – just make sure the pan is very hot so they cook super quick.
Serves: 4
INGREDIENTS
500 grams sirloin steak
2 tablespoons olive oil
knob of butter
2 large onions, thinly sliced
2 cloves garlic, crushed
½ cup marsala, red or white wine
½ cup cream
small handful parsley, chopped
sea salt and ground pepper
To serve
hot cooked fettucine
parmesan, for grating
METHOD
Trim off any fat from the steaks and cut into 3 pieces. Place each one between 2 pieces of plastic wrap. Pound with a rolling pin until very thin. Cut into long, 1cm-wide strips and season.
Heat the oil in a large sauté pan and when very hot add the beef strips in batches, cooking them for barely 10 seconds. Transfer to a plate, cover and set aside. Don’t wash the pan.
Add the butter to the pan along with the onions and the garlic. Season, then cover and cook for 10 minutes until soft. Uncover and continue to cook until lightly caramelised. Increase the heat and
stir in the marsala or wine, letting it bubble up for a few minutes. Add the cream and simmer for 2 minutes. Tip in the beef strips and resting juices and the parsley and combine.
To serve: Divide the pasta between serving bowls and top with the beef and onions. Grate over a generous amount of parmesan and serve immediately. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.