Ingredients 

• The Tino Shito
• Rump steak or cut of your choice
• Pappardelle pasta or pasta of your choice
• 1 small onion, finely diced
• 4 whole garlic cloves
• 2 garlic cloves, minced
• Double cream
• Salted butter
• Fresh rosemary
• Fresh parsley, finely chopped
• Olive oil
• Black pepper
• Salt

Instructions

1. Prep the steak
   Pat the steak dry with kitchen towel. Season generously with salt and black pepper. Drizzle with olive oil and massage into the meat.
   
2. Cook the steak:
   

   Heat a pan over high heat with a little olive oil. Add the steaks and sear until you get a deep golden colour on both sides.

   Once coloured, add a knob of butter, the 4 whole garlic cloves, and fresh rosemary. Baste the steak in the melted butter until fragrant.

   Remove the steaks from the pan and set aside to rest. Save any juices released while resting.

3. Cook the pasta:
   Bring a pot of salted water to the boil. Cook the pappardelle until al dente. Drain, reserving some of the pasta water.
   
4. Make the sauce:
   

   Using the same pan with all that steak flavour, add the diced onion and cook until soft. Add the 2 minced garlic cloves and stir gently.

   Pour in the double cream and stir, then add 2-3 spoonfuls of The Tino Shito. Mix until smooth and well combined.

   Add the reserved steak juices and stir through.

5. Combine:
   

   Add the cooked pasta to the sauce and toss to coat. Loosen with a splash of pasta water. Season with salt to taste, then add fresh parsley and give everything a final mix.

6. Serve:
   Slice the steak to your preferred thickness and place on top of the pasta. Finish with a drizzle of The Tino Shito