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400g tagliatelle
1/3 cup (80ml) olive oil
50g unsalted butter
450g rump steak, trimmed
1/2 onion, halved, thinly sliced
1 tablespoon green peppercorns in brine
2 garlic cloves, finely chopped
200g button mushrooms, thinly sliced
200ml dry white wine
2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup (125ml) beef stock
1/2 cup (125ml) thickened cream
2 tablespoons chopped flat-leaf parsley
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