Steak Alfredo Pasta
Equipment
Ingredients
Pasta
fettuccine pasta (dry)
200 g
Parmesan cheese (grated)
80 g
garlic (minced)
3 cloves
butter (room temperature)
30 g
heavy cream (cold)
200 ml
olive oil
15 ml
salt
5 g
black pepper (ground)
2 g
Steak
beef steak (room temperature)
400 g
butter (room temperature)
15 g
garlic (crushed)
2 cloves
salt
3 g
black pepper (ground)
1 g
Instructions
Prepare the steak
Season the beef steak generously with salt and black pepper on both sides.
Cook the pasta
Bring a large pot of salted water to boil and cook the fettuccine pasta according to package directions until al dente.
Sear the steak
Heat a pan over high heat and sear the steak for 3-4 minutes per side until a golden crust forms.
Rest the steak
Remove the steak from the pan and let it rest while preparing the sauce.
Make the garlic butter sauce
In the same pan, reduce heat to medium and add butter with minced garlic. Cook until fragrant.
Create the creamy Alfredo sauce
Add heavy cream to the pan and bring to a gentle simmer, then gradually whisk in the grated Parmesan cheese until smooth and creamy.
Combine pasta with sauce
Add the cooked and drained pasta directly to the creamy sauce, tossing to coat evenly.
Slice and serve
Slice the rested steak against the grain and arrange over the creamy pasta. Garnish with additional Parmesan if desired.
Original recipe
Storage
Best served fresh. Cream sauce may separate when reheated, so stir well while warming.
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