Sage and Seared Beef Pasta

Sage and Seared Beef Pasta

Sage and Seared Beef Pasta

This simple dish is packed with flavour.  It is easy to prepare the basic pasta in advance and sear off the beef just before you eat so the meat is tender and juicy  Sage is a wonderful herb bursting with flavour.  Just a few leaves go a long way and if you grow just one bush in your garden you are sure to have a plentiful supply on hand.  The serving here is for 4 people, so the fillet of beef does go a long way, if preferred, sirloin or scotch fillet could be used if of a suitable quality.  As this meat is very lightly cooked on a super high heat, the meat does need to be of a high standard.  If you are not an anchovy fan, add a tablespoon of Worcestershire sauce.

1 small fillet of beef (or 2 thick steaks)
300 grams shell or other pasta (any shape that holds sauce well is suitable)
Small bunch of sage, finely chopped
3 very ripe tomatoes, peeled and finely diced
1 tablespoon tomato paste
2 tablespoons sour cream
1 clove garlic, crushed
1 spring onion, finely sliced
2 tablespoons parsley
Fresh parmesan cheese
Salt and pepper to taste
1 anchovy fillet
Olive oil

Boil the pasta until only just cooked, slightly under al dente, cover with plastic wrap and put aside.
In a large frying pan heat about a 2 tablespoons of oil and add the sage, anchovy, spring onion and garlic.  Cook down well until the anchovy has dissolved.
Add the tomatoes and cook on a high heat until they melt down into the oil mixture.  Once collapsed down, add the tomato paste and cook through well.
Add a little of the water from the pasta and the sour cream and turn the heat down to a low simmer.  The sauce should be fairly thick.  Add the pasta and allow it to absorb the sauce and cook through.
In a separate frying pan, heat until smoking hot.  Rub a little olive oil over the fillet of beef, then sprinkle the beef with salt and pepper.  Place in the frying pan over a very high heat and sear the outside until well coloured, turning regularly.
Remove from the heat and allow to rest  -  the beef should still feel very soft when you squeeze it gently.

Once the beef has rested for a few minutes, slice diagonally to reveal the glistening pink interior.
Decant the pasta to serving dishes and fan slices of seared beef over the top.

Dress with a generous portion of fresh parmesan, sage and parsley.  Serve with a glass of good red wine.