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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions, then drain and set aside.
Prepare the Steak: Season both sides of the sirloin steaks generously with salt and black pepper.
Sear the Steaks: Heat olive oil in a skillet over medium-high heat. Add the steaks to the hot pan and sear for 3–4 minutes on each side (adjust cooking time based on your preferred level of doneness). Once cooked to your liking, remove the steaks from the skillet and let them rest while you prepare the sauce.
Make the Mushroom Sauce: In the same skillet, reduce the heat to medium and add butter. Sauté the minced garlic for about 1 minute until fragrant. Add the sliced mushrooms and cook for 5–7 minutes, until the mushrooms are golden brown.
Prepare the Sauce: Pour in the beef broth, heavy cream, Worcestershire sauce, and dried thyme. Stir the mixture and let it simmer for 5–6 minutes, until the sauce thickens slightly.
Slice the Steak: While the sauce simmers, slice the rested steaks thinly against the grain.
Combine Pasta and Sauce: Toss the cooked pasta with half of the mushroom sauce. Plate the pasta, top with the sliced steak, and drizzle the remaining mushroom sauce over the top.
Garnish and Serve: Garnish with grated Parmesan cheese and chopped fresh parsley, if desired. Serve the dish warm for a deliciously satisfying meal.
Serving and Storage Tips:
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