Alfredo Steak Pasta
Ingredients
FOR THE STEAK:
½ pound sirloin steak 250 grams, ½ inch thick
1 clove crushed garlic
kosher salt to taste
ground black pepper to taste
2 to 3 tablespoons olive oil
FOR THE ALFREDO SAUCE:
1 cup cream
1 cup freshly grated Parmesan cheese loosely packed
2 tablespoons butter
1 small finely chopped onion ¼ cup
2 cloves minced garlic
pinch nutmeg
kosher salt to taste
ground white pepper to taste
FOR THE PASTA:
4 ounces fettuccine
water
kosher salt about 1 teaspoon
*reserve ½ cup to 1 cup of pasta water
Directions
Season sirloin steak with salt and black pepper. Set aside.
In a saucepan (or stockpot) with lid on, boil water over high heat. Once the water is boiling, gently add pasta. Loosen pasta and cook al dente according to package directions.
Once the pasta is al dente, reserve ½ cup to 1 cup of pasta water and drain pasta.
While pasta is boiling, sear the steak on each side (about 30 seconds to 1 minute per side) in a skillet with oil. Transfer to a plate. Allow to rest for 5 to 10 minutes then slice according to the desired size.
While the steak is resting, start cooking the sauce. In the same skillet over low heat, retain 1 tablespoon of oil then add butter.
Sauté onions until translucent then add garlic. Continue to sauté for 30 seconds then pour in cream.
Season with white pepper and nutmeg. Stir continuously.
Stir in Parmesan cheese. Then blend well.
Slowly add pasta water if needed. Continue stirring. Once cream-cheese sauce is smooth and creamy, after 3 to 5 minutes, add cooked pasta. Coat pasta with the creamy sauce.
Mix in slices of steak. Toss pasta to completely coat each slice.
Transfer to a serving plate. Garnish with fresh parsley and enjoy!
