Mix the basil, pine nuts, garlic clove, parmesan and creme fraiche into a creamy pesto with a hand blender. Season to taste with salt and pepper and, if necessary, ground chilli flakes (not too hot). Transfer to a bowl.
Preheat the oven to 120 degrees hot air.
Sear the meat in a pan in oil on both sides (approx. 1-2 minutes on each side, depending on your taste). Then either place in an ovenproof dish or directly on the oven rack and continue cooking there for the rest of the preparation time (approx. 20 minutes, if you prefer the meat through, the time will be extended accordingly). With a searing time of 1 minute on each side and approx. 20 minutes in the oven, the steaks are medium rare to medium depending on their thickness. Do not pour away the cooking fat.
Put on the pasta water and cook the pasta according to the instructions on the packet. Halve cocktail tomatoes. Cut the onion into cubes. Sweat in the frying fat of the steaks until translucent. Add fresh paprika cheese. Gradually add milk until a creamy sauce is formed. Dispose of on a very low flame. Just before the pasta is ready to cook, add the halved cocktail tomatoes to the sauce. Drain the pasta, mix in the paprika sauce. Distribute on plates. Take the steaks out of the oven, season with salt, pepper, cut into strips (or serve whole) and place on top of the pasta. Drizzle with a little pesto and serve the rest of the pesto at the table. If you want, you can also serve grated Parmesan with it.
If you have vegetarians in the house, you can simply leave out the steak for the person concerned and prepare the sauce separately for everyone in another pan without using the frying fat.
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