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Copycat Steak Gorgonzola Alfredo

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A delightful dish that combines perfectly cooked steak medallions with fettuccine in a creamy Alfredo sauce for an indulgent dining experience.

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

  1. Begin by seasoning the steak medallions generously with salt and pepper. For added flavor, marinate them in balsamic vinegar for 30 minutes to 4 hours.
  2. Heat a nonstick skillet over medium heat and cook the marinated steak to your desired doneness, about 4-5 minutes per side for medium-rare.
  3. Meanwhile, cook fettuccine in boiling water until just shy of al dente, usually about 7-8 minutes. Reserve about 1 cup of pasta water before draining.
  4. In a large saucepan, melt butter over medium heat. Stir in heavy cream, nutmeg, and spinach; cook until the spinach wilts, about 5 minutes.
  5. Gradually add the grated Parmesan cheese while stirring continuously. Season with salt and pepper to taste.
  6. Add the drained fettuccine to the sauce, stirring to coat. Use reserved pasta water to adjust the sauce’s consistency if necessary.
  7. Remove from heat and gently mix in gorgonzola crumbles until melted into the sauce.
  8. To serve, divide pasta onto plates, top with slices of cooked steak, and drizzle with balsamic glaze.
  9. Finally, sprinkle with chopped sun-dried tomatoes and additional gorgonzola for garnish.

Notes

Ensure your skillet is hot before adding the steak for a beautiful sear. Reserve pasta water until the end to adjust sauce consistency.

Nutrition

Find it online: https://yummyfirst.com/steak-with-gorgonzola-alfredo/