Preparation Method
Prepare the Pasta:
Cook the Fettuccine: Begin by cooking the fettuccine according to the package instructions until it reaches an al dente texture. Drain the pasta, reserving a small cup of pasta water, and set it aside.
Cook the Steak:
Season and Cook the Steak: Season the steaks generously with salt and pepper. Heat the olive oil in a skillet over medium-high heat. Once hot, add the steaks and cook them for about 4-5 minutes per side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and allow them to rest for a few minutes before slicing thinly.
Make the Alfredo Sauce:
Sauté the Garlic: In the same skillet used for the steak, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Deglaze with White Wine: Pour the white wine into the skillet, using it to deglaze the pan. Cook for about 2 minutes, allowing the wine to reduce slightly and pick up the browned bits from the steak.
Add the Cream: Reduce the heat to low and stir in the heavy cream. Let the cream cook for 2-3 minutes until it’s warmed through and slightly thickened.
Incorporate the Cheeses: Gradually mix in the grated Parmesan and crumbled Gorgonzola cheeses. Stir until the cheeses are fully melted and the sauce is smooth and creamy. Taste and season with salt and pepper as needed.
Combine Pasta and Steak:
Toss the Pasta: Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss the pasta to coat it evenly with the sauce. If the sauce is too thick, you can add a splash of the reserved pasta water to achieve the desired consistency.
Add the Steak: Top the pasta with the sliced steak and gently toss everything together, allowing the flavors to meld.
Serve:
Garnish and Serve: Plate the Steak Gorgonzola Alfredo, garnishing each serving with chopped fresh parsley for a burst of color and flavor. Serve immediately while the dish is hot and the sauce is creamy.
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