Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Just before draining, reserve about a cup (240ml) of the starchy pasta water. Drain the pasta and set aside.

Sear the Beef: While the pasta is cooking, pat the beef strips dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large, heavy-bottomed skillet or pan over a medium-high heat. Once the oil is shimmering, add the beef strips in a single layer (work in batches if necessary to avoid overcrowding). Sear for 1-2 minutes per side, until nicely browned. What works best for me is not moving the beef around too much to allow a good crust to form. Remove the beef from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium and add the butter to the same pan. Once melted, add the diced onion and cook for 5-7 minutes, stirring occasionally, until it has softened and become translucent. Add the minced garlic and the optional red pepper flakes and cook for another minute until fragrant. Be careful not to let the garlic burn.

Create the Sauce: Pour in the white wine or beef stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom – this is where so much flavour is hiding! Let it bubble and reduce by about half, which should take about 2-3 minutes.

Make it Creamy: Reduce the heat to low. Stir in the double cream, grated Parmesan cheese, and dried oregano. Stir continuously until the cheese is completely melted and the sauce is smooth and has thickened slightly. Season with a little salt and pepper, but taste it first as the Parmesan is already salty.

Combine Everything: Return the seared beef (and any juices from the plate) to the pan with the sauce. Add the drained pasta and the chopped fresh parsley. Toss everything together gently until the pasta and beef are well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it until it reaches your desired consistency.

Serve Immediately: Divide the creamy beef garlic butter pasta among four bowls. Garnish with a little extra fresh parsley and a generous grating of fresh Parmesan cheese. Serve hot and enjoy straight away.