Beef and Caramelised Onion Fettucine

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.