Tagliata with cherry tomatoes and pasta

Take your meat out of the fridge at least 30 minutes in advance.

Put a pot of water on the stove for the pasta.

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

Drain the pasta and reserve some cooking water.

Put a pan on the heat. Let it warm up until it's hot.

Season the entrecôte on both sides with pepper and salt.

Pour a splash of olive oil and a knob of butter into the pan. Let it foam up well.

Place the entrecôte in the hot pan, allowing it to sear nicely on both sides. About 2 minutes on each side if you like it rare.

Once the meat is cooked, drain the fat from the pan.

Cut the cherry tomatoes in half.

Put the pan back on the heat with a splash of olive oil and add the cherry tomatoes.

Finely chop the basil, set some aside, and add it to the tomatoes along with the garlic.

Let it cook for a moment and add 2 to 3 tablespoons of cooking water.

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

Add the pasta to the cherry tomato sauce.

Slice the meat into thin strips.

Add the meat with the juices to the pasta.

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