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Pat the steak dry then generously season both sides with salt and pepper.
Place a large cast-iron or heavy-based pan over high heat. Once the pan is piping hot (you may see wisps of smoke) add the oil and leave for 5-10 seconds. Add the steak and cook for around 2 minutes and 30 seconds, then flip and cook for another 2 minutes and 30 seconds, basting in butter with a minute left. Remove the steak and place on a plate to one side then lower the temp to medium.
At this point add the pasta to salted boiling water and cook until al dente. Don't drain.
Add the shallots to the pan and fry until soft and golden (careful they don't burn, the pan may still be hotter than medium). Pour in the stock then stir in the Boursin until melted. Stir in the parmesan and parsley, then stir in the resting juices from the steak. Bring to a gentle simmer and turn the heat to low.
Use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water that comes with it. Toss in the sauce until it thickens and clings to the pasta. If it dries up you can toss in more pasta water as needed. Adjust seasoning if desired.
Very thinly slice the steak with your knife at an angle and against the natural grain of the meat. Top the pasta with the steak, finish with parmesan and parsley if desired then serve and enjoy!