Steak Fettuccine Alfredo
A simple but elegant dinner in for two!
Ingredients
- 6 ounces fettuccine pasta
- 3 tablespoons butter , divided
- 2 8- oz steaks , I used New York strip (see Notes)
- Salt and pepper , to taste
- ¾ cup heavy whipping cream
- ½ cup grated parmesan cheese
Equipment
Instructions
- 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.
Video
Notes
- 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.
- This makes 2 generous portions, or 4 smaller portions.
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
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