Instructions:
- Cook the pasta according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Season the sliced steak aggressively with salt and pepper. Heat 1 Tbsp of olive oil in a large, heavy-bottomed skillet over medium-high heat. Sear the steak in batches until nicely browned (about 1-2 minutes per side). Remove the steak and set aside, leaving any rendered fat in the pan.
- Reduce heat to medium. Add the remaining 1 Tbsp of olive oil and the butter to the skillet. Sauté the diced onion until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the flour, whisking constantly for 1 minute. Remove the pan momentarily from the heat. Stir in the Sweet and Smoked Paprika and Thyme. Cook for 30 seconds until wonderfully fragrant (blooming the spices).
- Whisk in the tomato paste. Slowly pour in the red wine (if using) and scrape up any brown bits (the fond). Let it reduce by half. Gradually whisk in the beef broth until smooth. Return to medium heat and bring to a gentle simmer.
- Stir in the heavy cream and Dijon mustard. Simmer gently until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Taste and adjust salt and pepper seasoning now.
- Return the seared steak (and any accumulated juices) to the sauce. Add the drained pasta. Toss well to coat everything thoroughly. If the sauce seems too tight, add the reserved pasta water, a splash at a time, until the sauce is glossy and clings beautifully.
- Stir in the fresh lemon juice right at the end to brighten the flavour. Serve immediately, garnished generously with fresh parsley and grated Parmesan cheese.