Steps

1. Toss the sirloin and flour together in a large bowl. Shake excess flour from the sirloin and set it aside.
2. Heat the oil in a sauté pan over medium-high heat. Add the steak and sauté until browned on all sides. Add the mushrooms and peppers and sauté another 2-3 minutes.
3. Add the red wine and cook to reduce its volume somewhat. Then stir in the cream and peas and simmer another 3-4 minutes.
4. Cook the pasta in boiling salted water for 2-3 minutes until done and drain well. Toss the pasta with the sauce, portion into serving bowls and garnish with the chopped basil.

Notes

Substitute fettuccine for the fresh pappardelle if you like.