Boil the pasta

• Bring a large pot of salted water to the boil.
• Cook the tagliatelle until al dente, following the packet instructions.

Start the cajun sauce

• Heat a teaspoon of oil in a separate pan and fry the onion and garlic until fragrant.
• Season with the cajun seasoning, paprika, oregano and Italian herbs.

Add stock and cream

• Pour in the chicken stock and the cream, stirring everything together.
• Leave on a low to medium heat for the sauce to thicken.

Toss the pasta through

• Reserve a couple of spoonfuls of pasta water, then drain the pasta.
• Add the cooked pasta to the sauce and toss to coat well.
• Stir in the remaining cajun seasoning, adjust to taste, add a splash of pasta water and simmer to thicken.
• Finish by stirring through the parmesan.

Cook the steak

• Take the steaks out of the fridge to come to room temperature, then rub with olive oil and season both sides with salt and pepper.
• Heat some oil in a pan until really hot, then add the steaks with the rosemary sprigs.
• Cook to your preferred doneness, then slice.

Serve

• Serve the sliced steak immediately with the creamy cajun pasta.