Drizzle oil over the rump steak and sprinkle with salt and ground black pepper. Sear in a heated pan over medium-high for 4-5 minutes per side, until perfectly medium. Let it rest afterward.

In a large pot, bring salted water to a boil. Cook the rigatoni until al dente, usually about 10-12 minutes. Reserve ½ cup of pasta water before draining.

In a small bowl, whisk together double cream, salt, pepper, Dijon mustard, and balsamic vinegar. Set aside for later use.

In the same pan used for the steak, melt butter with a tablespoon of oil. Sauté the chopped onion for roughly 4 minutes until soft and translucent, then add crushed garlic and sugar. Cook for an additional 2 minutes until the onions are caramelized.

Add sliced mushrooms, cooking them until golden brown, roughly 4 minutes, stirring occasionally.

Pour in the whisky and allow it to evaporate for about 2 minutes, infusing the dish with flavor.

Stir in the cream mixture prepared earlier and heat gently for 2 minutes, then remove from heat.

Mix in grated Parmesan cheese and chopped parsley into the sauce until smooth, then add the drained pasta, tossing to coat the rigatoni.

Gradually add reserved pasta water, mixing until the sauce reaches desired consistency—thick and creamy.

Thinly slice the rested steak against the grain. Fold it into the pasta carefully, warming through without boiling.

Plate your creamy steak and mushroom pasta and garnish with extra parsley, freshly grated Parmesan, and a sprinkle of black pepper.