Description
A delightful fusion of rich, creamy Alfredo sauce, tender fettuccine, and juicy steak medallions complemented by gorgonzola cheese.
Ingredients
Scale
- 1 pound steak medallions (eye of round recommended)
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- 1 pound fettuccine
- 1/4 pound (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cups spinach
- 1/4 teaspoon nutmeg
- 1 cup Parmesan cheese, grated
- 4 ounces gorgonzola crumbles
- 4 tablespoons balsamic glaze
- 1/4 cup sun-dried tomatoes, chopped
- 2 ounces gorgonzola crumbles (for topping)
Instructions
- Start by seasoning the steak medallions with salt and pepper. In a zip-lock bag, combine your seasoned steak with the balsamic vinegar, letting it marinate for anywhere from 30 minutes to 4 hours.
- Heat a large nonstick skillet over medium heat, then add the marinated steak. Sear it to your preferred doneness – about 3-5 minutes per side for medium.
- Transfer the cooked steak to a plate and cover it with foil to rest.
- Bring a large pot of water to boil for the fettuccine.
- Cook the pasta according to the package directions, ensuring it’s just shy of al dente.
- Drain the pasta, but reserve 1 cup of pasta water.
- Melt the butter over medium heat in a large saucepan and add the heavy cream, stirring to combine.
- Toss in the nutmeg and spinach, cooking until the spinach wilts, about 5 minutes.
- Stir in the grated Parmesan cheese and season generously with salt and pepper.
- Add the fettuccine to the creamy sauce, tossing to coat evenly.
- Cook everything together for an additional 2-3 minutes.
- Remove from heat and stir in the gorgonzola crumbles, ensuring they remain chunky.
- Divide the pasta among plates, creating a lovely foundation. Slice the rested steak medallions and arrange them on top.
- Drizzle each plate with balsamic glaze, sprinkle over sun-dried tomatoes and finish with more gorgonzola crumbles.
Notes
For even more flavor, consider marinating the steak overnight. Adding a drizzle of olive oil to the pasta can help prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 570mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg