1. Cook your pasta according to the package instructions until al dente then drain and set aside.

2. Melt 15g or 1 tablespoon of butter in a large skillet over medium-high heat. Add the beef strips and cook until browned about 3-4 minutes or until they reach an internal temperature of 63°C or 145°F. Remove from heat and set aside.

3. In the same skillet add the remaining 15g or 1 tablespoon of butter. Add the minced garlic and cook for 1 minute until fragrant.

4. Add the mustard to the skillet and stir to combine with the garlic and butter. Cook for an additional 30 seconds.

5. Pour in 250ml or 1 cup of heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened.

6. Add the cooked pasta to the skillet tossing to combine with the creamy sauce. Season with salt and pepper to taste.

7. Add the cooked beef back into the skillet tossing to combine with the pasta and sauce.

8. Serve immediately garnished with fresh basil leaves cherry tomatoes and sugar snap peas. Drizzle with Balsamic vinegar or balsamic glaze if desired.