(Recipe) Creamy Cavolo Nero Tagliatelle with Entrecôte

1. Cook the tagliatelle for about 2 minutes less than the time indicated on the package. Drain, return to the pan and toss with a small drizzle of olive oil. Set aside.
2. Finely chop the garlic, cut the red onion into wedges and slice the cavolo nero into thin strips.
3. Heat a little olive oil in a large frying pan or wok. Gently sauté the garlic and onion until softened. Add the cavolo nero and cherry tomatoes and stir-fry for about 5 minutes, until the cavolo nero begins to wilt.
4. Pat the entrecôte steaks dry and season generously with salt and pepper. Heat a little oil in a separate frying pan and sear the steaks over high heat for around 2 minutes on each side for medium-rare.
5. Add the butter during the final minute of cooking and spoon the melted butter over the steaks. For medium steak, reduce the heat and cook for approximately 2 minutes longer. Remove from the pan, loosely wrap in aluminium foil and leave to rest.
6. Pour the white wine into the pan with the vegetables and allow it to reduce slightly. Add the crème fraîche and stir until you have a smooth, creamy sauce.
7. Add the tagliatelle and gently toss everything together. Let the pasta simmer in the sauce for another 2 to 3 minutes.
8. Divide the creamy tagliatelle between the plates. Slice the rested entrecôte into strips and arrange on top of the pasta.

Serve immediately and enjoy.