High grade sirloin (such as New York or Kansas City strip)
Blended oil for searing
Salt & pepper to taste
1 3/4 c. AP flour
3 whole eggs
Pinch of salt
Finely chopped fresh parsley
Minced fresh garlic
In a hot sauté pan with oil, sear seasoned sirloin to medium and allow to rest and reserve for later.
Place flour on clean flat surface, make a well and place eggs and salt in center. Slowly with hands or fork start to form a dough. Once dough is formed, wrap in plastic wrap and let rest for up to 3 hours. Then with a pasta machine, cut pasta into desired shape and cook in salted roiling boil water until done. Drain & reserve.
Place cooked pasta in the same sauté pan and on medium heat, add parsley, butter, & garlic until a light sauce develops. Place pasta in a large serving bowl. Slice sirloin on the bias and lay on top of the pasta and sauce.