thepioneerwoman
Steak Fettuccine Alfredo
This creamy steak fettuccine alfredo has tender seared steak and a rich parmesan sauce that’s perfect for a romantic dinner or an indulgent night in.
👥 2 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●skillet
- ●cutting board
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain, reserving ¼ cup of the pasta cooking water.
2
Pat the steak dry and season both sides with the Cajun seasoning. In a large cast-iron skillet, heat the olive oil over medium-high heat. Add 1 tablespoon of the butter and the steak and cook to the desired doneness, 3 to ⏱️ 4 minutes per side for medium-rare (an instant-read thermometer will register 130°F internal temperature). Transfer the steak to a cutting board to rest for at least ⏱️ 5 minutes before slicing.
3
In a separate large skillet, heat 1 tablespoon butter over medium heat. Add the shallot and cook, stirring constantly, until softened, about ⏱️ 1 minute. Add the wine and cook until reduced by half, about ⏱️ 2 minutes. Add the heavy cream and remaining 4 tablespoons butter and cook until the butter is melted and the mixture is hot, reducing the heat as needed to make sure it does not boil. Stir in ¾ cup of the parmesan.
4
Add the pasta to the skillet with the sauce and toss to coat. If the pasta sits and the sauce begins to thicken, add a splash of the reserved pasta water to loosen it. Transfer the pasta to a platter and shingle the steak along one side. Sprinkle with the chives, black pepper, and the remaining 1/4 cup parmesan.
Black pepper, to taste
Nutrition Facts
calories
1721 Calories
fat Content
114 g
fiber Content
5 g
sugar Content
8 g
sodium Content
1237 mg
protein Content
73 g
trans Fat Content
3 g
cholesterol Content
364 mg
carbohydrate Content
90 g
saturated Fat Content
62 g
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