Steak Alfredo
Equipment
Ingredients
Main
steak (room temperature)
300 g
fettuccine pasta (dry)
200 g
parmesan (grated)
80 g
heavy cream (cold)
200 ml
butter (room temperature)
30 g
garlic (minced)
3 clove
olive oil (room temperature)
15 ml
black pepper (ground)
2 g
salt (fine)
3 g
Instructions
Prepare the steak
Season the steak with salt and pepper on both sides.
Cook the pasta
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Sear the steak
Heat olive oil in a pan over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare.
Rest the steak
Remove the steak from the pan and let it rest on a plate while preparing the sauce.
Prepare the Alfredo sauce
In the same pan, melt butter and sauté minced garlic until fragrant. Add heavy cream and bring to a simmer.
Finish the sauce
Add grated parmesan cheese to the cream sauce and stir until melted and smooth. Season with salt and pepper.
Combine and serve
Slice the rested steak, add the drained pasta to the sauce and toss to coat. Top with sliced steak and serve immediately.
Original recipe
Storage
Best enjoyed fresh. Sauce may separate when reheated.
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