Note: I used frozen beef strips to make this recipe more affordable- for the best results, allow them to thaw in the fridge for a couple of hours before frying.

• Start by adding the oil into a stainless steel pan over a high heat. Add the steak and distribute evenly across the pan.
• Allow to sear/brown and leave to fry for around 3 minutes, then stir and season with salt and pepper. Remove from the pan.
• Reduce the heat to medium/low and deglaze the pan with a splash of stock. Add the onion into the pan with a pinch of salt and lots of pepper. Gently fry for 6 minutes, adding the garlic into the pan for the last 2 minutes.
• Meanwhile, add the tagliatelle into heavily salted pasta water, setting your timer to the packet time minus 2 minutes.
• When the onions are translucent, add the creme fraiche and Dijon mustard into the pan. Stir to combine and heat through.
• Once heated through, slowly stir the stock into the pan whilst continuously stirring. Add the cornflour slurry and beef back into the pan. Stir to combine and allow to thicken slightly before pouring the pasta and lemon juice into the pan.
• Stir to combine and season to taste, adding more salt and pepper. Top with chopped fresh parsley and dive in!