Step 1

Cook pasta (250g) according to packet directions.

Step 2

Meanwhile, generously season both sides of the steaks (with salt and pepper and fresh rosemary (1 tbsp of leaves - finely chopped).

Step 3

In a large frying pan, heat the olive oil and fry the steaks on both sides until they are cooked to your liking. Then remove the steaks from the pan and set it aside and cover to keep warm.

Step 4

Add sliced mushrooms (500g) to the pan and fry until golden. Then add butter (2 tbsp) and crushed garlic (2 cloves) to the mushrooms in the pan, and continue to fry for 30 seconds.

Step 5

Add cream (300ml) to the mushroom mixture making sure to scrape up any flavour spots from the base of the pan, then add the grated fresh parmesan (30g/approx ½ cup) and mix to combine. Bring the cream mixture to a simmer, and simmer until it thickens slightly.

Step 6

Add cooked fettuccine pasta to the cream mixture, turning to coat the pasta in the sauce.

Step 7

Thinly slice the steaks and then add it to the creamy pasta to serve.