Cook fettuccine according to package directions; set aside. Season beef with salt and pepper then lightly pan-fry in butter just until brown; about 1 minute. Do not overcook the beef. Set aside.

To make the sauce, melt butter in a saucepan. Whisk in the flour making sure no lumps are formed. Add in the bell pepper and cook for a minute. Gradually add the beef broth then simmer until slightly thickened. Add in the beef together with its juices and let simmer with the gravy sauce for 5 minutes over low heat. Adjust seasoning according to taste.

Pour over roast beef mixture over pasta. Serve hot topped with grated cheese and parsley.

Serves 4.