Beef and Caramelised Onion Fettucine

, from Issue #72. May, 2017
Photography by Manja Wachsmuth.
Beef and Caramelised Onion Fettucine

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


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


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.