Cook pappardelle for the length of time specified on the packet. Meanwhile, season fillet steaks with plenty of freshly-ground black pepper
and fry on a high heat until cooked to your liking. Let rest while you finish the sauce: sauté chopped shallots and sliced mushrooms until brown,
stir in gorgonzola cheese until melted, then add the cooked and drained pappardelle, along with some of the cooking water to make a sauce.
Thinly slice the rested steaks and strew over the pappardelle, garnish with parsley and serve immediately.