Elevated Steak Alfredo Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 1 thick sirloin or strip steak
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoon unsalted butter
  • ¼ cup minced shallot
  • ¼ cup diced sun-dried tomatoes
  • 4 garlic cloves, peeled and minced
  • ¼ cup white wine
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried Italian seasoning
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • ⅔ cup grated Parmesan cheese
  • 1 pound fettuccine, cooked according to the instructions on the package for al dente
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh basil
Directions
  1. Pat the steak dry with paper towels.
  2. Season the steak, on both sides, with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once hot, add the steak, and cook for 3 to 4 minutes per side or until thoroughly seared (for medium-rare).
  5. Remove the steak from the skillet and set aside to rest.
  6. Reduce the heat to medium-low and add the butter to the skillet.
  7. Once the butter has melted, add the shallot, sun-dried tomatoes, and garlic. Saute for 2 minutes, or until tender.
  8. Deglaze the skillet with wine and bring to a simmer. Once simmering, cook, stirring occasionally, until the wine has reduced by half.
  9. Add the flour and Italian seasoning to the skillet and stir to combine the roux. Cook for 1 minute more.
  10. Add the milk and cream, whisk to combine with the roux, and bring to a simmer.
  11. Simmer for 3 to 4 minutes, until the sauce has thickened.
  12. Remove the skillet from the heat and add the Parmesan cheese. Whisk until the cheese has melted.
  13. Slice the steak into thin strips.
  14. Add the cooked fettuccine noodles to the skillet and toss to coat in the sauce.
  15. Divide the pasta between plates or bowls and top with the steak slices. Garnish the steak Alfredo with chopped parsley and basil before serving.