Tagliata with cherry tomatoes and pasta

Remove your meat from the fridge for at least 30 minutes in advance.

Place a pot of water on the fire for the pasta.

Add some salt to the water and cook the pasta as indicated on the package.

Drain the pasta and catch some cooking liquid.

Put a pan on the fire. Let it get hot until it is hot.

Season the entertrecôte on both sides with salt and pepper.

Pour a dash of olive oil and a lump of butter into the pan. Let it fry well.

Place the entrecôte in the hot pan, let it be nicely accessed on both sides. For about 2 minutes on both sides if you like Saignant.

When your meat is baked, pour the fat from the pan.

Cut the cherry tomatoes in half.

Put the pan on the heat again with a dash of olive oil and add the cherry tomatoes.

Finely chop the basil, keep a little on the side, add to the tomatoes together with the look.

Let it bake and add 2 to 3 spoons of cooking liquid.

Season with salt and pepper and add a dash of balsamic vinegar.

Add the pasta under the sauce of cherry tomatoes.

Cut the meat into fine strips.

Add the meat with the gravy to the pasta.

Grate Parmesan cheese over and finish with basil, arugula, olive oil and balsamic vinegar.