Steps
1. Cook the tagliatelle according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
3. Season the steak with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side, or until it reaches your desired doneness. Remove from the skillet and let it rest.
4. In the same skillet, add the remaining olive oil and sauté the sliced leek and minced garlic until soft, about 3-4 minutes.
5. Lower the heat, then stir in the heavy cream, and cook for an additional 2 minutes until thickened. Season with salt and pepper.
6. Slice the rested steak thinly and add it to the cream sauce along with the cooked tagliatelle. Toss to combine.
7. Serve garnished with grated Parmesan and fresh parsley.