Place a large pan of salted water on to boil. Trim any excess fat from the steak and then cut into thin strips.
Place a large heavy bottomed frying pan on a high heat and add the olive oil. When the oil is hot add the steak to the pan and fry until all the steak is sealed then add the mushrooms to the pan.
Fry for 1–2 minutes to soften the mushrooms then add the black pepper. Mix in well, add the lemon juice and fry for 30 seconds. Pour the cream into the pan and reduce for 8–10 minutes.
While the cream is reducing cook the pasta in the boiling water according to the packet instructions. Once cooked drain and mix in a little olive oil to prevent it from sticking together.
Dress the salad, serve into small side dishes and sprinkle each with half a tablespoon of the toasted seeds.
Quickly stir the chopped parsley through the stroganoff and serve topping each portion of tagliatelle.
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