Cut the steak into bite-sized pieces, then season with salt and black pepper.

Cook the macaroni in a large pan of salted boiling water for 8 to 10 minutes, until just tender. Drain and set aside.

Heat the olive oil in a large frying pan over a high heat. Add the steak in a single layer and cook for 60 to 90 seconds on each side until nicely caramelised.

Reduce the heat slightly and add the butter. Once melted, stir in the garlic and cook for 30 seconds until fragrant, turning the steak to coat it in the garlic butter. Remove the steak from the pan and set aside. Cover with foil to keep warm.

Pour in the chicken stock, double cream, Dijon mustard, smoked paprika, and garlic granules. Simmer for 2 minutes until the sauce begins to thicken.

Stir through the Parmesan then add the parsley. Stir well until the parmesan has melted.

Add the cooked macaroni and mix until coated in the sauce. If needed, loosen with a splash of water.

Dish it up, Spoon over the steak along with any resting juices and finish with parsley, extra Parmesan and plenty of black pepper.