Beef Rags with Basil and Garlic

Beef Rags with Basil and Garlic

250g fettuccine
500g beef fillet, trimmed
Generous handful (about half a bunch) fresh basil leaves
6 cloves garlic
4 Tbsp extra-virgin olive oil

Boil pasta according to package directions. Meanwhile, slice beef fillet into 1/2-inch-thick pieces. Rinse basil leaves and set on paper towels to dry. Peel garlic and cut each clove into thirds.

When pasta is almost done, warm olive oil in a large skillet over medium-low heat. Add basil, garlic and freshly ground black pepper. When oil is very warm but not hot, place beef slices on top of basil and sprinkle with salt to taste. Sprinkle 2 tablespoons water over the meat and let “cook” about 1 1/2 to 2 minutes. Turn and cook 1 1/2 to 3 minutes more, depending on doneness desired.

Drain pasta, and divide among plates. Top each with some of the beef slices and pour pan juices on top. Serve immediately with fresh green salad and whole-grain bread.

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