Steak Gorgonzola Alfredo (Stampa)
Creamy Alfredo pasta topped with tender steak and tangy gorgonzola—perfect for indulgent nights.
# Ingredienti:
→ Main Ingredients
01 -
1 lb eye of round steak medallions, evenly cut with good marbling
02 -
1/4 cup balsamic vinegar
03 -
2 tbsp unsalted butter
04 -
1 cup heavy cream
05 -
2 cups fresh spinach, roughly chopped
06 -
1/8 tsp freshly grated nutmeg
07 -
1 cup freshly grated Parmesan cheese
08 -
4 oz gorgonzola crumbles, creamy variety
09 -
1/4 cup sundried tomatoes, oil-packed and chopped
10 -
2 tbsp balsamic glaze
→ Pasta
11 -
12 oz fettuccine pasta
12 -
Salt, for pasta water
→ Seasoning
13 -
Salt, to taste
14 -
Freshly ground black pepper, to taste
# Istruzioni:
01 -
Season steak medallions with salt and pepper. Place in a ziplock bag with balsamic vinegar and marinate in the refrigerator for 30 minutes to 4 hours.
02 -
Heat a large nonstick skillet over medium heat. Sear the steak medallions for 3-4 minutes per side for medium-rare. Adjust cook time based on thickness. Transfer to a plate and tent with foil.
03 -
Bring a large pot of salted water to a boil. Cook fettuccine until just shy of al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
04 -
In a large saucepan, melt butter with heavy cream over medium heat. Reduce heat to medium-low once butter is fully melted.
05 -
Add nutmeg and spinach to the cream mixture. Stir until spinach is wilted. Incorporate Parmesan cheese and stir until melted. Season with salt and pepper.
06 -
Add drained fettuccine to the sauce. Toss gently to coat. Simmer for 2-3 minutes. Add reserved pasta water if sauce is too thick.
07 -
Remove from heat and fold in gorgonzola crumbles. Mix gently to distribute without fully melting.
08 -
Divide pasta onto four plates. Slice steak against the grain and place on top. Drizzle with balsamic glaze and sprinkle with sundried tomatoes and additional gorgonzola crumbles.
# Note utili:
01 -
Marinate the steak overnight for enhanced flavor depth.
02 -
Do not boil the sauce after adding cheese to avoid separation.
03 -
Warm serving plates to maintain dish temperature during plating.