Steak Gorgonzola Alfredo
A creamy and luxurious dish featuring tender sirloin steak atop fettuccine coated in a rich Gorgonzola Alfredo sauce.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Sirloin steaks (6 oz each)
- 1 tablespoon Olive oil
- 1 tablespoon Butter
- 2 cloves Garlic, minced
- 1 cup Heavy cream
- 1/2 cup Gorgonzola cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- 1 pound Fettuccine pasta
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the steaks dry with paper towels. Season both sides generously with salt and pepper.
- Fill a large pot with salted water and bring to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet over medium-high heat, heat the olive oil. Add the steaks and sear for 3-4 minutes per side, or until they reach your desired doneness. Remove the steaks, tent with foil, and rest for at least 5 minutes before slicing.
- In the same skillet, reduce heat to medium and add butter. Sauté garlic until fragrant (about 30 seconds). Pour in the heavy cream and simmer for 2-3 minutes, stirring often. Add the Gorgonzola and Parmesan cheeses. Stir until melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to reach your preferred consistency. Season with additional salt and pepper, if needed.
- Toss the cooked fettuccine in the skillet with the Alfredo sauce until thoroughly coated.
- Divide the creamy fettuccine among plates. Slice the rested steak thinly across the grain and lay atop the pasta. Garnish generously with fresh parsley and extra Gorgonzola crumbles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream.