Seared Sirloin Fettuccine with Creamy Mushroom Sauce

Steps

1. Prepare all the vegetables and slice the beef sirloin before you start cooking.
2. Bring the water to a boil in a large pot and add half of the salt.
3. Season the beef sirloin strips with the remaining half of the salt and half of the black pepper.
4. Heat one third of the olive oil in a large skillet over high heat. Sear the beef sirloin in a single layer for 1 to 2 minutes per side until browned and it reaches 145°F (63°C); move it to a plate and let it rest at least 3 minutes.
5. Add another third of the olive oil to the skillet over medium-high heat. Cook the zucchini for 4 to 5 minutes until golden at the edges, then move it to the plate with the beef.
6. Meanwhile, add the pasta to the boiling water and cook until al dente, about 9 to 11 minutes. Drain, saving 1/2 cup of the cooking water.
7. Add the remaining third of the olive oil to the skillet. Cook the mushrooms and onion for 7 to 8 minutes until the mushrooms are browned and their liquid has cooked off.
8. Stir in the garlic and thyme and cook for 30 seconds until fragrant.
9. Pour in the beef broth, scraping up the browned bits, and simmer for 3 minutes until reduced by about a third.
10. Lower the heat and stir in the heavy cream and the remaining half of the black pepper; simmer gently for 2 minutes until slightly thickened.
11. Add the drained pasta, zucchini, beef sirloin and its juices to the skillet. Toss with the parmesan, adding splashes of the saved pasta water until the sauce is glossy and coats the noodles.
12. Serve topped with the parsley.