Boil a large pot of salted water. Cook ravioli until it is al dente. Follow the package directions for timing.

Season steak generously with salt and pepper on both sides.

Heat olive oil in a large skillet. Use medium-high heat. Sear steak for 4-5 minutes per side. This creates a perfect medium-rare.

Remove steak from skillet. Let it rest for 10 minutes. Then slice it into thin strips.

Melt butter in the same skillet. Add the sliced mushrooms. Sauté until they are golden brown. Wait for the moisture to evaporate.

Add shallots and garlic to the mushrooms. Cook for 1-2 minutes until fragrant.

Stir in crushed tomatoes and dried oregano. Simmer for 3 minutes.

Lower the heat to medium-low. Stir in heavy cream and Parmesan. Simmer until the sauce thickens slightly.

Fold the cooked ravioli into the sauce. Coat every piece thoroughly.

Serve the ravioli in shallow bowls. Top with sliced steak. Garnish with fresh basil.