Though I eat pasta a fair bit, I do like to try different things, though more often then not it is a variation on a theme as is the case with this dish.
I cooked the steak in a hot pan, generally in the same way I cook any steak. Hot pan, no oil in the pan, but oil the steak with a good olive oil and season with black pepper (but no salt, as the pancetta used later has more than enough salt to season the dish).
I cook the steak and leave to rest.
While the steak is cooking, cook the pasta of your choice, I used a specialty air dried pasta from the Taste the Difference range from Sainsburys.
After removing the steak from the pan, add some diced onion and pancetta. When the onion has softened and the pancetta cooked, add some button mushrooms. When the mushrooms have cooked add some freshly chopped parsley, a few spoonfuls of creme frache and the steak which should be sliced.
Place the pasta on the plate and spoon the steak and sauce onto the top of the pasta.