First, wash the beef eye meat, drain the water and sprinkle with black pepper. Pour the red wine into the black pepper sauce, mix well, and then brush it evenly on the front and back of the beef. Set aside to marinate for half an hour to an hour.

In the marinade, deseed and dice the tomatoes and slice and dice the prosciutto, shrimp and mushrooms.

Bring the water to a boil, add the pasta and cook over low heat.

Meanwhile, pour olive oil in a hot pan and sauté the tomatoes, then pour in the tomato sauce and sauté. Then add the chopped smoked sausage, shrimp, and mushrooms and continue to sauté. When the pasta is cooked to 80-90%, remove it from the pan, add it to the sauce, add the grated cheese, and leave it until the soup dries up.

Heat a pan and pour in the olive oil. Heat a little, place the marinated beef on the pan and turn until the steak is cooked. The time varies according to personal preference.

To plate. Note that if frying more than two steaks, it's best to sear one piece, pour off the extra broth, wipe the pan dry, and make the second piece. This will not affect the flavor of the next piece.