Steak Fettuccine Alfredo
A simple but elegant dinner in for two!
- 6 ounces fettuccine pasta (170 grams)
- 3 tablespoons butter , divided
- 2 8- oz steaks , I used New York strip (see Notes)
- Salt and pepper
- 3/4 cup heavy whipping cream (185 ml)
- 1/2 cup grated parmesan cheese (5 grams)
While you cook the steaks, boil pasta in salted water until al dente. Drain and set aside.
Preheat a cast iron skillet or other heavy-bottomed skillet over medium high heat. Add butter.
Generously season steaks with salt and pepper. Add to the hot skillet and cook until caramelized and golden brown, 2-4 minutes.
Flip and cook the other side. Cook steak to your desired doneness. I like to use an instant read thermometer and cook to 145-155 degrees F, or medium.
Remove steaks from skillet, cover with foil and let rest while you prepare the sauce.
Return skillet to medium heat. Add remaining butter, heavy whipping cream, and parmesan cheese. Season with salt and pepper.
Bring sauce to a simmer and cook until cheese is melted and sauce is slightly thickened, stirring frequently, about 5 minutes.
Add drained pasta to the sauce and toss to coat.
Slice steaks and serve over pasta. Top with more parmesan cheese, if desired.
- Make sure you choose the right cut of beef. You want one that's tender and has plenty of marbling. Porterhouse/t-bone, ribeye, and filet mignon are also great options. Steaks should be about 1 1/2 inches thick.
Calories: 1365kcal, Carbohydrates: 64g, Protein: 69g, Fat: 93g, Saturated Fat: 51g, Cholesterol: 399mg, Sodium: 702mg, Potassium: 914mg, Fiber: 3g, Sugar: 2g, Vitamin A: 2140IU, Vitamin C: 1mg, Calcium: 386mg, Iron: 6mg