Steak & pasta

Cut the ends off the mushroom stems and slice them to about the thickness of a beer bottle cap. Set aside. Half-fill a large pan with water, add a pinch of salt and heat until boiling.

Meanwhile, heat the frying pan until hot, put in the steaks and cook for about 3 minutes on each side. Put on a plate along with any juices that have run out and cover with foil. Add the butter and mushrooms to the frying pan, turn the heat to low and cook, stirring occasionally, until soft and starting to brown. Don’t be tempted to add more butter if it seems a bit dry at first – as they cook the mushrooms will release juices.

As soon as the pan of water is boiling (this should be while the mushrooms are cooking) add the tagliatelle, bring back to the boil and cook for 4 minutes. Drain the tagliatelle into a colander. Tip the peppercorn sauce into the pan and heat it through, then turn off the heat and tip the tagliatelle back into the pan.

Cut the steaks into thick slices and add to the pan with the meat juices, the mushrooms and their juices. Add the parsley to the pan and toss together. Serve straight away.