Steak Gorgonzola Alfredo Dinner (Print Version)
# Ingredients:
→ Steak
01 -
1 pound steak medallions (e.g., eye of round)
02 -
1 Tablespoon balsamic vinegar
03 -
Salt to taste
04 -
Black pepper to taste
→ Alfredo
05 -
1 pound fettuccine
06 -
1/4 pound unsalted butter (1 stick)
07 -
2 cups heavy cream
08 -
2 cups spinach
09 -
1/4 teaspoon nutmeg
10 -
1 cup Parmesan cheese, grated
11 -
Salt to taste
12 -
Black pepper to taste
13 -
4 ounces gorgonzola cheese crumbles
→ Toppings
14 -
4 Tablespoons balsamic glaze
15 -
1/4 cup sun-dried tomatoes
16 -
2 ounces gorgonzola cheese crumbles
# Instructions:
01 -
Salt and pepper both sides of the steak medallions. Place the steak in a ziploc bag and add balsamic vinegar. Seal and let the steak marinate for at least 30 minutes or up to 4 hours.
02 -
Heat a large nonstick skillet over medium heat. When hot, add the steak medallions. Cook until your desired doneness is reached. Remove from the skillet and let rest on a plate covered with aluminum foil.
03 -
Start boiling water for the fettuccine pasta. Cook according to package directions until just shy of al dente. Reserve 1 cup of pasta cooking water, then drain and set aside.
04 -
In a large saucepan, combine butter and cream over medium heat until butter melts. Reduce heat to medium low, add nutmeg and spinach, and cook until spinach wilts (approximately 5 minutes).
05 -
Stir Parmesan cheese into the sauce. Season with salt and pepper to taste. Mix pasta into the sauce and toss to coat. Cook for 2-3 minutes, adding pasta water if sauce is too thick.
06 -
Remove the pasta from heat and add gorgonzola cheese, tossing gently to combine while leaving chunks intact.
07 -
Divide pasta into bowls or plates. Top with steak medallions, balsamic glaze, sun-dried tomatoes, and gorgonzola crumbles.
# Notes:
01 -
Reserve 1 cup of pasta cooking water to adjust sauce consistency.
02 -
Steak will continue to cook slightly while it rests under aluminum foil.